What a match made in heaven this combo is! The Chipotle mayonnaise is also extremely versatile to use on other grilled veggies or a spread for grilled meat sandwiches. When corn meets the BBQ with this flavour combo there is almost nothing like it!

INGREDIENTS
Serves 4:
X4 Corn without husks
Olive oil
Salt & pepper
Parmesan cheese
Chipotle Mayo:
8-10 Tbps Hellmans whole egg mayo
2 Tbps sour cream
1 Tin chipotles peppers in adobo sauce

INSTRUCTIONS
1. Prepare chipotle mayo by removing x4 whole chillies from the tin. Remove any stems or ends & finely chop seeds and all. Add them, with a spoonful or two of the adobo sauce, to the mayo & sour cream combining well until an even consistency & colour. Set aside and store any excess in a container & refrigerate.

2. Preheat BBQ on high with the lid closed for 10 minutes.

3. Lightly oil, salt & pepper the corn & place on the hot grill with the lid closed. Cook for around 6-8 minutes on high heat turning every minute or so but always closing the lid. To serve brush each cob with the chipotle mayo and cover in the parmesan cheese.

4. Prepare to be amazed!