Mexi-corn - Primula
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Our Mexi-corn tastes un-grill-ievable! No BBQ is complete without a plate full of these tasty cobs, and they’re so simple to prepare you can even savour them during the week. Primula Cheese ‘n’ Jalapeños helps add a cheesy, spicy twist to every kernel and makes this recipe a savoury crowd favourite.
What you need
What you need
  • 4 corn on the cob
  • 100g Primula Cheese ‘n’ Jalapeños
  • Lime juice
  • 2 spring onions, sliced
  • Salt and pepper
How you do it
How you do it
  • Place the corn on the BBQ, close the cover and cook for 15 to 20 minutes, turning every five minutes until kernels are tender.
  • Meanwhile, squeeze your Primula Cheese into a microwaveable bowl. Place in the microwave and cook on high for 20 seconds. Remove and stir.
  • Microwave for another 20 seconds and stir. If you’re making this in advance, add a little water to keep the mixture oozy until you’re ready to serve.
  • Remove 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.
  • Serve and enjoy. Then find any excuse to make them again.
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