Method

At it’s best when it’s freshly picked and in seasoned, this incredibly sweet Mexican style sweet corn is a massive hit on the Kasai Grill. Our brand ambassador Tommy Banks has put his stamp on this BBQ favourite.

Over hot coals toast the coriander seeds and chilli flakes, for about 4 minutes, until the pan starts to smoke. Remove and crush in a pestle and mortar. Set aside.

Next, in a bowl, combine the yoghurt, mayonnaise, cheese, lemon and lime zest, coriander and garlic. Whisk until fully combined and set aside.

Wrap the corn in tin foil and cook on the grill for 10 minutes. After this time remove from the foil and brush with the softened butter, return to the grill, rolling every minute until a golden colour is achieved. With a hot grill this should only take 4 to 5 minutes.

Serve on a platter and top with your cheesy yoghurt mixture.