Mexican corn on the cob


  • 4 corn cobs
  • 100g butter , softened
  • zest 1 lime
  • 2 tsp chopped fresh chilli or 1 tsp chilli powder
  • lime wedges, to serve


  1. Soak your corn in cold water for fifteen minutes. After, heat a griddle pan or barbecue until it is hot. Place the corn directly on the bars of the grill and cook for thirty to forty minutes while turning it regularly. The corn is done once it is tender and charred in spots.
  2. While the cobs are cooking, use a fork to mash together the butter with lime zest and chili. Once they’re done, add a dollop of flavored butter on top of each cob, then garnish with lime wedges to serve.