Grilled corn with chipotle butter

all details

A Mexican wave has hit our shores as we fall for this wonderful country's spicy flavours and fast-casual approach to eating. Best of all, the ingredients are readily available here. With Mexican food, simple components are combined to create layers of flavour and texture. Corn is the base ingredient, whether served grilled on the cob, chopped into salsas and salads or in the flour of soft tortillas and crispy corn chips. Tacos seem to be the ambassadors of Mexican food. But it's time to think beyond them. Slightly charred, warm and soft corn tortillas filled with fresh, zingy flavours make a great healthy snack. Fillings can be as simple or exotic as you like. Quesadillas, filled with melted cheese and anything else you fancy, are cooked in the pan until the tortillas are crispy and crunchy on the outside. This is possibly the best toasted sandwich you'll ever have.

Grilled corn with chipotle butter
Photo: Marina Oliphant

Ingredients

  • 4 corn on the cob, in their husks
  • 75g softened butter
  • 1 chipotle in adobo, finely chopped
  • 1 lime
  • Serves 4

Method

Preheat grill plate to hot. Peel back corn husks and remove any strands of silk. Re-cover with husks, then put corn on the hot grill. Cook for 10 minutes, turning to grill on all sides.

Mix butter with chilli until combined. Set aside. Remove corn from grill, pull back husks and tie together with a piece of husk. Smother hot corn with spicy butter and serve with lime wedges.

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  • Cuisine - Mexican
  • Course - Snacks

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