Mexi-corn

Serves:

You will need

4 corn on the cob
100g Primula Cheese with Jalapeños
Lime juice
2 spring onions, sliced
Salt and pepper



Directions

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

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

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

4 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. 

5 Serve and enjoy.

Recipe courtesy of Primula



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