Allegra McEvedy's Cuban Corn

This is a rocking bit of street food from the streets of Havana, but the closest I’ve ever been to Castro is a fab and funky little café on Spring St. in New York’s Nolita called, weirdly, Café Habana

Radiocarbon dating has found that maize has been eaten in the Americas for over 3000 years. As it was the only grain used by the Incas, the Mayans and the Aztecs, this multitalented foodstuff clearly makes you want to build tall things.

Serves 6

1.5 teaspoons smoked paprika
1.5 teaspoon chilli powder
zest of 1 lime
1.5 tablespoons sea salt
90g Parmesan cheese, grated
6 raw ears of corn
2 – 3 tablespoons sour cream
3 limes

• Get your griddle pan fired up or preheat your grill.
• Mix the smoked paprika, chilli powder, lime zest, sea salt and Parmesan together and spread out thinly on a big plate.
• Cook the corn on all sides until some of the kernels are nicely blackened – about 12 – 15 minutes.
• Cool for a minute, then brush the corn with sour cream and finish by giving it a good roll in the cheesy spice mix.
• Squeeze on a bit of lime juice and serve with a wedge on the side.

Shelf life: N/A
Best Kept: In your hands.


(C) Allegra McEvedy