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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
  • Serves 4
  • Easy
  • Calories 294
  • Carbohydrates 19
  • Saturated Fat 13
  • Sugar 2
  • Protein 4
  • Fat 23
  • Fibre 2
  • Salt 0.4

Nutrition per serving

  • Calories 294
  • Carbohydrates 19
  • Saturated Fat 13
  • Sugar 2
  • Protein 4
  • Fat 23
  • Fibre 2
  • Salt 0.4

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

  1. 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.

  2. 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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