This simple Mexican street food dish transforms basic BBQ corn cobs into a delicious delight.

Recipe: Jenny Garing

Enjoy eating right off the cob or slice the kernels off the corn and toss with diced pickled jalapeños, fresh herbs and diced tomatoes to make a tasty salad.

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes

INGREDIENTS

4 ears corn, shucked
2 tbsp olive oil
½ cup mayonnaise (I use homemade or Kewpie)
1 tsp chipotle chili powder or 2 teaspoons chipotle in adobo sauce
1 tsp sea salt
½ lime, zested and juiced
½ cup feta cheese, crumbled
½ cup fresh coriander, chopped
1-2 spring onions (or chives), chopped

METHOD

Rub the oil over the cobs. Place them on a medium hot BBQ grill and cook until tender and slightly charred in places, about 10-15 minutes.

In a small bowl, combine the mayonnaise, chipotle chilli powder, salt, and lime juice and zest.

When the corn is cooked, put it on a serving platter and brush it with the mayonnaise mixture. Sprinkle with feta, coriander and spring onions. Serve with extra lime wedges.

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