Paprika Corn on the Cob – South London News

Prep: 10 minutes | Cook:10 minutes | Serves 4

• 4 corn on the cob
• 25g Parmesan, finely grated
• 1 tbsp mayonnaise
• 3 tbsp Mary Berry’s Light Salad Dressing
• 2 spring onions, finely chopped plus extra to serve
• 1 tsp smoked paprika, plus extra to serve

1. Cook the corn in boiling water for 5 minutes, remove and drain on kitchen paper.

2. Blend together the Parmesan, mayonnaise, salad dressing spring onions and paprika, season.

3. Preheat the grill. Place the corn on a foil lined baking tray and spread with half the mixture and grill for 3-4 minutes until just beginning to char.

Turn the corn over and spread with remaining mixture and grill again for 3-4 minutes.

4. Serve sprinkled with extra spring onions and paprika.

Cook’s tip
• Great for cooking on the barbecue. Prepare in advance and grill when required


Picture and recipe: Mary Berry


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