Mexican corn on the cob

Mexican corn on the cob

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
294
protein
4g
carbs
19g
fat
23g
saturates
13g
fibre
2g
sugar
2g
salt
0.4g

Ingredients

  • 4 corn cobs
  • 100g butter, softened
  • zest 1 lime
  • 2 tsp chopped fresh chilli or 1 tsp chilli powder, mild or hot, depending how spicy you like it
  • lime wedges, to serve

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Method

  1. Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
  2. Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.

Recipe from Good Food magazine, July 2012

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Comments

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dand666's picture
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Tastes lovely, but may i suggest cooking the corn in a pan of boiling water for 15 mins, then toasting in a griddle pan for colour.

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