Whether you're looking to liven up a barbecue or serve it as a side to a simple midweek meal, this Mexican corn recipe has a fantastic combination of flavours thanks to the lime juice, chilli and Parmesan.
Mexican corn
Ingredients
4
pieces
-
- 4
- 2 tsp
- 2 tbsp
- 0,5
- 30 g
- 1 tsp
- 1 tsp
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Preparation
Keep the corn cobs in their leaves and microwave for 5 minutes.
Allow to cool a little, then carefully open up and strip off the outer leaves and fibres.
Drizzle with a little oil, then char on a hot barbecue or griddle pan until browned on all sides.
Meanwhile, combine the sour cream and lime juice, and in a separate bowl combine the cheese and spices.
Once the corn has browned evenly, brush each with the mayonnaise mixture and sprinkle over the cheese. Serve immediately with a wedge of lime on the side.
