This delicious version of corn on the cob can be tasted at many vendors and street carts around Mexico. Typically served on a stick or with the kernels cut off the cob in a cup, this is a delicious spin on corn on the cob that will add a new level of zest to your next summer cookout. Get a taste of Mexico with the simple recipe below from Good Food magazine.
Ingredients:
4 ears of corn
1/4 cup of butter
Zest from 1 lime
2 tsp fresh chopped chili (you can also substitute 1 tsp of chili powder)
Lime wedges to accompany
To prepare:
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.
Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavored butter and serve with lime wedges.
