2Remove the husks and silks from the corn, if desired. Place the cobs on the barbecue and cook, turning often, for 7–10 minutes, until the corn turns a deep golden colour, with a few charred patches.
3If you're cooking your cobs with the husks on, lightly char them on the barbecue for 7–10 minutes, turning frequently, until nicely browned all over.
4For the spiced lime and coriander corn, brush the cooked cobs with the melted coconut oil, then sprinkle with the paprika, a pinch of salt and pepper, and the cayenne pepper, if using. Scatter the chopped coriander over and serve with lime wedges.
5For the 'Elotes' version, roll the cooked cobs in the melted coconut oil, then brush with mayo. Sprinkle with the cheese, and salt and pepper if desired. Serve with lime wedges.
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Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.
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