Cover and chill until needed. Preheat the oven to 200C/400F/Gas 6. For the corn on the cob, in a bowl, beat together the butter, smoked paprika, dried sage, chilli flakes, cracked black pepper ...

Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered. Serve immediately with lime wedges.

The Artstor website will be retired on Aug 1st. Journal of the Illinois State Historical... Journal of the Illinois State Historical Society (1908-1984) Vol. 11, No. 4, Jan., 1919 Indian Corn.: ...