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