Mexican-Inspired Corn on the Cob
Heat a griddle pan or BBQ until hot.
Season the corn with salt and pepper and grill for 12-15 minutes, turning regularly until lightly charred and cooked through.
Once tender, put on a serving plate. Leave to cool for 2 minutes and then brush or spoon over the mayonnaise, turning so that the corn gets completely coated. Finely grate over the cheese and sprinkle over the chilli powder. Cut the lime into wedges for squeezing over.
Great as a side for any BBQ, or just a snack.