Corn on the cob with sweet piquante peppers and feta cheese
11:50 (GMT+2), Tue, 28 August 2012
4 corn cobs, husked
10 ml (2 teaspoons) fresh lime juice
30 ml (2 tablespoons) real mayonnaise
125 ml (1/2 cup) feta cheese, crumbled
60 ml (1/4 cup) Diced Mild Peppadew® Sweet Piquante Peppers, drained
Grill or barbecue the corn cobs until they are cooked and slightly charred on all sides. This should take about 10 to 15 minutes.
Combine the remaining ingredients. When the corn is done, place them on a baking tray and douse them with the cheese mixture. Place under a hot grill for 2 minutes. Allow to cool down for a minute or two and then serve with lots of napkins to wipe your hands and face. This is finger licking good stuff.