Mexican corn on the cob

Mexican corn on the cob

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(3 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 4
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal294
  • fat23g
  • saturates13g
  • carbs19g
  • sugars2g
  • fibre2g
  • protein4g
  • salt0.4g
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Ingredients

  • 4 corn cobs
  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • zest 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tsp chopped fresh chilli or 1 tsp chilli powder, mild or hot, depending how spicy you like it
  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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.

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Comments (1)

dand666's picture
4

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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