Grilled Street Corn
Charred sweetcorn wearing a coat of creamy, limey, chilli-dusted cheese. There is no dignified way to eat this and that is the entire point.
- Total time
- 13 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Rub the cobs all over with the oil and heat a ridged griddle pan over high heat for 3 minutes until it is properly hot.
Griddle the corn for 8 minutes total, turning every 2 minutes, until the kernels are bright yellow with dark blistered patches.
Mix the mayonnaise, soured cream, lime zest and salt in a wide dish while the corn cooks.
Roll each hot cob in the creamy mixture so it coats every side.
Press the crumbled cheese onto the cobs, dust with chilli powder and coriander, and serve with lime wedges to squeeze over.
Read all that and thought “absolutely not”?
Completely fair. Grilled Street Corn is sitting in the Mexican kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Mexican kitchen
Lime, chilli and char, wrapped in something warm.