May 14, 2018

Our Mexi-corn tastes un-grill-ievable! No BBQ should be served without these tasty cobs.


4 corn on the cob

100g Primula Cheese with Jalapeños

Lime juice

2 spring onions, sliced

Salt and pepper


1Place the corn on the BBQ, close the cover and cook for 15 to 20 minutes, turning every five minutes until kernels are tender.

2Meanwhile, squeeze the Primula Cheese into a microwaveable bowl. Place in the microwave and cook on high for 20 seconds. Remove and stir.

3Microwave for another 20 seconds and stir. If preparing in advance add a little water to keep the mixture oozy until serving.

4Remove the corn from the BBQ and pierce with a kebab stick to serve. Squeeze fresh lime juice and season to taste. Drizzle with the hot cheese sauce and garnish with spring onion.

5Serve and enjoy.


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