Feel like you’re stuck in a cooking rut, making same the same meals every week? If so then this Mexican Corn on the Cob recipe is for you. It’s so easy to make, looks impressive and is sure to get your family excited about meal times!
It’s no secret that kids love corn on the cob. It’s deliciously sweet and fun to eat, making it the perfect veg for fussy eaters. It is also packed full of nutrients, in particular vitamin B1, vitamin B5, vitamin C, phosphorus, manganese, folate and dietary fiber, making it an ideal choice for growing children.
Traditional Mexican Corn on the Cob is of course served with cotija cheese but it’s not easy to get your hands on it in the UK. However feta makes a great substitution. The chilli salt gives the corn just a little kick of heat, without being overpowering. But feel free to alter the amount of cayenne and chilli you use depending on your or your family’s tastes.
- 4 corn on the cob
- 1 tbsp butter
- 100g feta or cotija cheese, chopped or crumbled
- 1tsp cayenne pepper
- 1tsp chilli powder
- ¼ tsp salt
- 1 tbsp chopped coriander
- 1 lime, cut into wedges
- Place the corn in a pan of boiling water over a medium heat. Bring to the boil and simmer for approximately 15 minutes. Drain the corn and place on a serving plate.
- Make the chilli salt by mixing the cayenne pepper, chilli powder and salt together and set aside.
- Melt the butter (hob or microwave) and brush or drizzle it onto the each corn. Sprinkle on the feta or cotija cheese, followed by the chilli salt. Lastly, top with the chopped coriander.
- Serve with lime wedges.