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Sweetcorn with mayonnaise, cheese and chilli

This recipe is one that you will find being sold on many streets across Mexico.
From Valentine Warner. Serves 4

4 cobs of corn
40g Wensleydale cheese, grated
4 tbsp bought mayonnaise
1 lime
chipotle powder or hot smoked paprika
salt
4 wooden skewers

Peel the sweetcorn of its husks and threads. Boil the corn for 8 minutes in a pan of salted water.

While the corn boils, take a large plate – on one side put the grated cheese, and on the other dollop the mayonnaise. Cut the lime in half and have the chilli ready. If you have the chipotle chilli powder great! Otherwise hot smoked paprika will get the job done.

When the cobs are ready, take them out of the water. Holding each one with a tea towel, drive a skewer into the stem end. Holding it by the skewer, roll it first in the mayonnaise thoroughly and then in the grated cheese. Sprinkle it all about with the chipotle powder or smoked paprika. Finish it with a little squeeze of lime juice and some more salt. Relish not only the taste but also the mess you are creating.