Mexican Street Corn Off The Cob
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 50 g butter ((£1.99/5)=(£0.40))
- 750 g frozen sweetcorn ((£1.75))
- 2 cloves of garlic, minced ((£0.39))
- Fresh coriander, roughly chopped to serve ((£0.60))
- Juice of half a lime ((£0.25))
- 100 g feta, crumbled ((£0.89))
- 1 tbsp rapeseed oil
- 2 tsp smoked paprika
- 1 tsp Cayenne pepper
Method
- To a large non-stick cast iron pan, add the butter and rapeseed oil. Increase the heat to high and add the frozen sweetcorn into the pan. Leave to char for around 5 minutes, or until the corn starts to take on some colour.
- After 5 minutes, stir and continue to cook for a further 7 minutes, season generously with salt. Cook until the corn is nicely charred & cooked through.
- Reduce the heat to medium and add the garlic, paprika, Cayenne pepper and half of the fresh coriander. Stir and cook through for a further 2 minutes, then kill the heat.
- Serve with a squeeze of lime juice, a crumble of feta and the remaining fresh coriander to top. If you love spice, add a generous sprinkle of chili flakes.