Mexican Corn on the Cob
This recipe for mexican bbq corn is sure to be a winner. Perfect as a starter, or a tasty side, the flavours pop in your mouth. Simply chuck on the bbq or cook in a griddle pan.
Ingredients
4 corn cobs peeled
50 g butter melted
sea salt
freshly ground black pepper
La Morena Chipotle Sauce
80 g Manchego cheese finely grated
1 lime quartered
Method
- Put the corn cobs in a large pan of salted water and bring to the boil.
- Simmer gently for about 15 minutes until the corn is cooked. Drain in a colander and allow to steam dry.
- Brush the corn with a little of the melted butter and season with salt and pepper. Place on a barbeque or in a preheated griddle pan and cook, turning the cobs until toasted.
- Meanwhile, spread out the grated cheese on a plate. Pour the remaining butter into a shallow tray or another plate. Roll the grilled corn in the melted butter, drizzle over chipotle sauce then roll in the Manchego.
- Serve with a wedge of lime.
- Enjoy!