Description
This Mexican street food will become your new favourite way to eat good ol’ corn on the cob.
Ingredients
Smoky Sauce
⅓ C (80 ml) sour cream
¼ C (60 ml) mayonnaise
2 Tbsp (30 ml) Old El Paso Spice Mix for Roasted Tomato & Pepper Fajitas
1 garlic clove, finely chopped
1 tsp (5 ml) lime juice
Corn on the Cob
6 sweetcorn cobs
¼ C (60 ml) melted butter
To Serve
¼ C (25 g) Parmesan cheese, grated
A small handful of chives, finely chopped
A sprinkling of Old El Paso Spice Mix for Roasted Tomato & Pepper Fajitas
Lime wedges
Instructions
Smoky Sauce
Combine the ingredients for the sauce in a small bowl and mix well. Cover with plastic wrap and chill until needed.
Corn on the Cob
Boil the corn cobs in a large saucepan over high heat for 8 minutes. Remove from the heat and drain the water. Allow the corn to cool slightly then brush with melted butter.
Braai the corn over medium heat coals on all sides to give each cob an even char.
To Serve
Brush the corn cobs generously with sauce then sprinkle with Parmesan, chives, a little extra Old El Paso Spice Mix for Roasted Tomato & Pepper Fajitas and serve with lime wedges on the side.
Notes
If you like the rustic look of the sheaths of corn still attached, peel backwards and stand upright in the saucepan of water when boiling.
