Mexican corn on the cob

Mexican corn on the cob

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(4 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, questions and tips

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lizleicester
9th Sep, 2018
4.05
The lime zest is the best addition to this. I used a fresh red chilli (without the seeds), and took the advice of dand666 to boil the cobs first, and then just wrapped them in foil baked them in the oven for about 20 mins with some of the buttery loveliness to give them lots of flavour.
dand666
21st Jan, 2013
4.05
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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