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PREP 15 minutes
TOTAL 20 minutes
Serves
US | METRIC

INGREDIENTS

  • 4 Sweetcorn husks
  • 1 tbsp Olive oil
  • 4 tbsps sweet chilli sauce
  • 100 g Parmesan cheese, greated
  • 1 bag of flaming hot Cheetos, blitzed to a fine crumb
  • 1 small bunch coriander
  • 4 tbsps sour cream to drizzle
  • 1 lime cut into wedges

Click here to pre-order my new book

Mexican Street Corn

Mexican Street Corn

  1. Cook the sweetcorn in a pot of boiling salted water for 8-10 minutes then drain well and leave to steam for 5 minutes.
  2. Brush with the oil then pop onto a BBQ for 5 minutes until starting to char. 
  3. To serve brush with the sweet chilli sauce then roll in the parmesan, sprinkle over the Cheetos crumb then sprinkle over some freshly chopped coriander.
  4. Finally drizzle over some sour cream then squeeze over some lime juice and enjoy.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Mexican Street Corn

Mexican Street Corn

PREP 15 minutes
TOTAL 20 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 4 Sweetcorn husks
  • 1 tbsp Olive oil
  • 4 tbsps sweet chilli sauce
  • 100 g Parmesan cheese, greated
  • 1 bag of flaming hot Cheetos, blitzed to a fine crumb
  • 1 small bunch coriander
  • 4 tbsps sour cream to drizzle
  • 1 lime cut into wedges
  1. Cook the sweetcorn in a pot of boiling salted water for 8-10 minutes then drain well and leave to steam for 5 minutes.
  2. Brush with the oil then pop onto a BBQ for 5 minutes until starting to char. 
  3. To serve brush with the sweet chilli sauce then roll in the parmesan, sprinkle over the Cheetos crumb then sprinkle over some freshly chopped coriander.
  4. Finally drizzle over some sour cream then squeeze over some lime juice and enjoy.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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