Spice up your alfresco dinner with this grilled Mexican corn made right on the barbecue.
If you’ve cracked the barbecue out but haven already grown tired of burgers and blistered sausages, who not change things up with this delicious (and simple) Mexican corn recipe.
Mexican Corn on the Cob
6 ears corn
6 tbsp butter or mayonnaise
2 tsp chilli powder
25g crumbled feta or Parmesan
15g chopped fresh coriander
2 limes, cut into wedges
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. If using a charcoal grill, brush the grill grate with oil.
Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.
Remove from grill and immediately brush each ear with butter or mayonnaise.
Sprinkle each cob with crumbled cheese of choice, a pinch of chilli powder and chopped coriander.
Squeeze 1 lime wedge over each cob just before serving.
Styling by Orla Neligan, photography by Liosa McNamara, recipes by Julianne Brogan of Black Sheep Foods
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