Hot Mexican street corn

Mexican 15 Mins Prep · 10 Mins Cook

1. Carefully fold the husks away from the corn (keeping them intact at the base) and remove the silks. Tie the husks together using kitchen string.
2. Bring a large saucepan of water to the boil over a high heat. Add the corn and salt. Reduce the heat to a simmer and cook the corn for 10 minutes, or until soft and cooked through. Drain the corn for 5 minutes or until they are completely dry. You can also dry them using a clean tea towel to speed up the process.
3. Heat a griddle pan over a high heat. Place the corn on griddle pan and cook, turning until charred all over.
4. Halve the limes and squeeze the juice over the corn.
5. Crumble the feta into a bow. Add in the mayonnaise, cheese and hot Mexican seasoning and combine well.
6. Arrange the corn on a serving platter and top with the mayonnaise mixture. Sprinkle over some hot Mexican seasoning. Roughly chop the coriander and scatter over the corn and serve.

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