Mexican corn on the cob
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 40 mins
A star rating of 4.8 out of 5.9 ratingsRate
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Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Freezable
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal294
-
fat23g
-
saturates13g
-
carbs19g
-
sugars2g
-
fibre2g
-
protein4g
-
salt0.4g
low
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Method
-
step 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.
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step 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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A star rating of 4.8 out of 5.9 ratings
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