Mexican Style Griddled Corn


    Mexican Style Griddled Corn


    January 3, 2020

    • Prep: 5 mins
    • Cook: 25 mins
    • Yields: Serves 8


    8 mini corn on the cobs


    60 g melted butter

    2 tsp smoked paprika

    100 g grated Pecorino Romana cheese (you can also use Parmesan)

    2 limes (quartered)

    2 tsp chilli flakes

    1 handful chopped coriander

    2 pinches salt

    2 pinches black pepper


    1Fill a large pan with water and bring to the boil. Carefully using tongs add your pieces of corn to the pan taking care to place them in carefully to avoid any splashes of boiling water.

    2Leave to simmer for 15-20 minutes until the corn has softened.

    3Drain the water from the pan using the strain and pour lid before allowing the corn to dry.

    4Using a pastry brush paint the corn with ta little of the melted butter and sprinkle with salt and pepper.

    5Preheat a griddle to a high heat and using tongs carefully place the corn onto the griddle, turning occasionally until lightly toasted.

    6Pour the remaining melted butter into a shallow bowl or high-sided plate and place the cheese on a side plate. Gently roll the toasted corn in the melted butter before sprinkling with paprika and chilli flakes and then roll in the cheese.

    7Serve topped with coriander and a wedge of lime.


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