4-6 fresh corn cobs, husks and silks removed and stems left on melted butter or oil for cooking
sea salt and ground pepper
parmesan for grating
2 tablespoons finely chopped fresh mint
sweet paprika for sprinkling
2 limes, halved
½ cup sour cream
½ cup good-quality mayonnaise
1-2 tablespoons smoked chipotle sauce, or more to taste
1 clove garlic, crushed
Chipotle mayo: Whisk all the ingredients together in a bowl.
Cook the corn cobs in a large saucepan of well-salted boiling water until just tender. Drain and set aside.
Lightly brush the corn with butter or oil and season with salt and pepper. Grill on the barbecue or in a sauté pan until charred in places.
Brush with chipotle mayo and grate over a generous layer of parmesan. Top with a little mint and a pinch of paprika. Squeeze over the limes just before eating.