Mexican Corn

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Ingredients

4 corn cobs corn cob
2 tsp tsp oil oil
2 tbsp tbsp sour cream sour cream
or mayonnaise if preferred
0.5 limes lime
juice only, plus extra to serve
30 g g Parmesan Parmesan
grated
1 tsp tsp chilli powder chilli powder
1 tsp tsp cumin cumin

Mexican corn

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0:25 min
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Method

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.

  1. Keep the corn cobs in their leaves and microwave for 5 minutes.
  2. Allow to cool a little, then carefully open up and strip off the outer leaves and fibres.
  3. Drizzle with a little oil, then char on a hot barbecue or griddle pan until browned on all sides.
  4. Meanwhile, combine the sour cream and lime juice, and in a separate bowl combine the cheese and spices.
  5. 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.

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