Mexican corn on the cob
- Preparation and cooking time
- Serves 4
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
- 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.
- 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.