Products Used
Mexican Corn on the Cob
In the run up to National Corn on the Cob Day, we want to provide you with lots of Corn on the Cob inspiration, this recipe is Mexican inspired with chipotle chilli butter and some cheese and coriander (optional) to top. Full recipe available on our website. Our Mini Corn Cobs super sweet and full of nature’s goodness
- 15 minutes
- 6 people as side
Ingredients
1 packet Green Isle Mini Corn on the Cob
3 tablespoons olive oil
100 grams salted butter
1 teaspoon chipotle chilli powder
1 small red chilli, finely chopped
50 grams cheddar cheese, finely grated
Salt and pepper, to taste
Coriander leaves, to garnish
Lime wedges, to serve
Method:
- Place the Green Isle Mini Corn Cobs into boiling water. Cover, bring back to the boil and simmer for 4 minutes then remove from the water and set aside.
- Place a griddle pan over a high heat or preheat your BBQ and drizzle the corn with the olive oil.
- Place the corn onto the griddle pan or BBQ and cook, turning occasionally, for about 5 minutes, or until nicely golden and charred all over.
- Whilst the corn is cooking, melt the butter in the microwave and stir in the chipotle chilli powder and a pinch of salt and pepper.
- When the corn is done, use a pastry brush to slather the corn with the chilli butter, turning them to make sure that everywhere is coated.
- Serve the corn sprinkled with the red chilli, cheddar cheese and coriander.
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