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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.
- 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.
