Liven up corn with this delicious mexican recipe, made with cojita or feta cheese, chilli salt, coriander and lime!
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.
My favourite way to serve this corn is as a side dish to a big steaming bowl of chilli. But it would make a fantastic lunch all on it’s own too. Enjoy!
Mexican Corn On The Cob
Prep Time: 5 mins- Cook Time: 15 mins
- Total Time: 20 minutes
Yield: 4
Category: Main Meals / Side Dishes
Print Recipe
Pin RecipeDescription
Liven up corn with this delicious mexican recipe, made with cojita or feta cheese, chilli salt, coriander and lime
Ingredients
- 4 corn on the cob
- 1 tbsp butter
- 100g feta or cotija cheese, chopped or crumbled
- 1tsp cayenne pepper
- 1tsp chilli powder
- 1/4 tsp salt
- 1 tbsp chopped coriander
- 1 lime, cut into wedges
Instructions
- 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.
Soooo good! I really like corn on the cob but must admit had got a bit bored with just having it plain so this recipe is brilliant. Yum!
★★★★★
The first time I tried Mexican corn was only this past summer. Needless to say, I’m now in LOVE
Its the best. I spent years eating corn plain and boring. Not anymore!!
Lush, I really love the look of these!
Thanks Emma!