Mexican-style barbecued corn on the cob recipe
Corn on the cob is the perfect barbecue side and in this recipe, they're topped with a Mexican-style sauce.
Ingredients
- 6 ears of corn, fresh or frozen (if frozen, thaw)
- 1 tbsp olive oil
- 1 tsp salt
- 75 g salted butter, softened
- 1 lime, zest and juice
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp chilli powder
- 1 small bunch of coriander (cilantro), chopped
- 125 g garlic and herb soft cheese (like Boursin Velvety)
- 6 lime wedges, to serve
Details
- Cuisine: Mexican
- Recipe Type: Sweetcorn
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Heat your barbecue.
- Brush your cobs with olive oil and sprinkle with salt.
- Add the corn to the barbecue, cook for about 8 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.
- In a medium-sized bowl combine the softened butter, lime juice, lime zest, half of the chopped coriander (cilantro), garlic, paprika, chilli powder and black pepper.
- Brush the butter mixture on each side of the warm corn.
- Spoon the garlic and herb soft cheese over the cobs and sprinkle with remaining coriander (cilantro). Serve with lime wedges.
This recipe was written and photographed by @scottcaneat, in collaboration with Boursin.
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