Mexican corn on the cob

Mexican corn on the cob

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(5 ratings)

Prep: 20 mins Cook: 40 mins


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


  • 4 corn cobs
  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • zest 1 lime



    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



    The same shape, but smaller than…


  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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9th Sep, 2018
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.
21st Jan, 2013
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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