Whole Corn Cob with Mexican Molcajete Sauce


2 whole corn cobs

6 long, red chillies

2 ripe tomatoes

2 birds-eye chillies

2 garlic cloves

1 tsp cumin seeds, toasted

1 tsp smoked paprika

Juice from half a lime

1 tsp sea salt

Coriander leaves and one lime to garnish



Place the chillies and tomatoes on a hot barbie and roast until soft and char-grilled. Cool slightly and remove and discard skin.

Now place the chillies, garlic, cumin seeds and smoked paprika in a blender and blitz until they form a rough paste. Now add the tomatoes and continue grinding. Finish with lime juice and salt to taste.

BBQ the corn for 3 minutes on each side. Season. Pour the sauce over the corn then garnish with coriander leaves, onions and lime cheeks.