Instructions
- Prepare the barbecue for direct cooking over medium heat (180° to 230°C).
- While the barbecue is preheating, mix the sour cream, mayonnaise, and coriander in a bowl, and season with salt and pepper. Rub the corn with olive oil, salt, and pepper.
- Barbecue the corn over direct medium heat, with the lid closed, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the barbecue.
- Barbecue the corn over medium heat, with the lid closed, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the barbecue.
- While the corn is still hot, coat with the coriander cream sauce on all sides. Squeeze fresh lime juice on the corn and sprinkle with the Parmesan cheese.
- Just before serving, finish with a light dusting of paprika and cayenne pepper.
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