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