Monday, 1 August 2016

Mexican Grilled Corn

When the rain is falling and the temperature is dropping with it, spread a little sunshine (and butter) at the dinner table.  

Mexican Grilled Corn
Makes 4

4 cobs of corn, husks removed
2 tablespoons salted butter, melted
1 lime, quartered
1/4 cup mascarpone
Parmesan, finely grated
Sea salt flakes
Chilli powder

Put the cobs into a pan of boiling salted water and boil for 3 minutes.  Remove from the heat and drain well.

Heat a barbeque grill or grill pan to high.  Brush the corn generously with melted butter and grill for about 5 minutes, turning often, until lightly caught and starting to char a little here and there.

Remove from the heat, squeeze over some lime, smear with mascarpone, sprinkle with Parmesan and dust with salt and chilli powder.  Best corn ever.

1 comment:

  1. There's never too much butter in life. So with grilled corn, YES PLEASE! It's the season here so I wanna make it the mexican way mouahahah!