I mean, I think it’s fair to say that 2017 has not exactly been a good news year. Frankly we’ve got to count every blessing, however small it might be so here it comes: 2017 brought corn on the cob back into our lives.
To be honest I’m not sure when the period of corn estrangement began. I think it had something to do with CB being absolutely convinced that she couldn’t wrap her chops or tiny teeth around the cob well enough to strip the kernels. Blessed be for good friends with delicious BBQ smarts to put this hypothesis to the test.
I think it goes without saying that corn is best done on a BBQ. It also goes without saying that few Londoners have enough of a garden to entertain the possibility, and that indoor disposable BBQ is very dangerous (take it from us). Don’t worry though, we’ve got you covered with a new (to us) way to zhuzh that cob: toppings.
This Mexican-style set of toppings certainly adds an extra punch to an already delicious side, which can be served with virtually anything.
Definitely don’t bother getting a fresh ear of corn with all the leaves and whatnot. It’s nice for the photos, but a ball-ache to prepare.
Mexican Corn on the Cob
- 2 x corn on the cob
- 1 tbsp butter or spread
- chilli rub: 1/4 tsp chilli powder; 1/4 tsp cayenne pepper; pinch salt
- 50g feta cheese
- handful fresh coriander
- squeeze lime (optional)
- Boil the sweetcorn in a saucepan of boiling water for 15 minutes.
- While the sweetcorn is cooking, combine the ingredients for the chilli salt, crumble the feta, and finely chop the coriander. Towards the end of the 15 minutes put the butter in the microwave for 10 seconds or so until it’s completely melted.
- Drain the sweetcorn, drizzle over the butter, then the salt, then place/spread the feta, and garnish with the coriander and squeeze of lime.