Peas and mint are a wonderful combination, refreshing and light. The is a perfect spring lunch with a nice piece of fish or lamb.
Mexican-Style Corn on the Cob
4 corn on the cob, in the husk
1 cup parmesan cheese, grated
¼ cup mayonnaise
1 tsp chili powder
Salt and fresh cracked black pepper
Pull husks back from corn, leaving them attached at bottom. Remove the silk, then wrap husks back over corn. Soak in water for at least 10 minutes before grilling to prevent burning. Drain well.
Lightly oil grill racks of a hot grill. Grill corn (in husks), uncovered, turning frequently, until slightly charred, about 15 minutes. Carefully pull back the husks and grill corn, turning frequently until corn gets a nice slightly blackened char, about 5 minutes. The corn is done when it becomes bright and glossy.
Brush corn with mayonnaise and sprinkle with chili powder and cheese. Season with salt and pepper and serve with lime.