Killer mexican barbecued corn on the cob
I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chilli and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they'll never forget it!
Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Lime | juice of 1 lime (44ml) | 11 |
| Manchego | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 corn on the cob, in their husks
- 1 fresh red chilli, deseeded and finely chopped
- 200 g hard goat's or sheep's cheese, such as Manchego
- 100 g unsalted butter
- 2 limes, cut into wedges