Mexican corn on the cob
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
- Prep: 20 mins
Cook: 40 mins
- Serves 4
- Easy
Ingredients
- 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
Method
-
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.
-
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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