Mexican Street Corn Off The Cob
This yummy Mexican street corn off the cob is the ultimate summer dish. It’s easier to eat, as it’s in a bowl yet still has a buttery, cheesy, smoky taste.
Servings: 4
Calories: 344kcal
Cost: £1.07
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)
Cupboard Essentials
- 1 tbsp rapeseed oil
- 2 tsp smoked paprika
- 1 tsp Cayenne pepper
Instructions
- 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.
Notes
- Achieving a good char on the corn enhances its smokiness and adds complexity to the dish.
- For a fresher taste, boil or grill the corn first, then slice off the kernels before proceeding with the recipe.
- Adapt the seasoning and toppings to your preference, such as using Mexican cheese, sour cream, and mayo for a comforting variation.
Nutrition
Calories: 344kcal | Carbohydrates: 18g | Protein: 12g | Fat: 23g