To achieve perfectly grilled corn on the cob, soak the husked ears in water for 15-20 minutes before grilling. This prevents the corn from drying out and ensures it stays juicy and tender as it cooks
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Serves | 6 |
| Cuisine | Mexican |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 484 |
| Fat | 20.2g |
| Saturates | 9.5g |
| Protein | 22.6g |
| Carbs | 71.3g |
| Sugars | 5.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a medium-high heat.
Remove the husks from the corn and place the ears of corn directly on the grill, turning occasionally, until charred and tender, approx. 10-15 minutes. Remove the cobs from the grill and set aside.
To make the Mexican eloté corn, combine 60g mayonnaise and 60g sour cream in a small bowl. Roughly chop the coriander. Drizzle the mayonnaise mixture evenly over the grilled corn. Crumble over the cheese and sprinkle over the chilli powder and smoked paprika. Squeeze over the juice of one lime and scatter with fresh coriander.
To make the spicy bang bang corn, combine 60g mayonnaise, Sriracha, honey and lime juice. Finely chop the red chilli and spring onion. Top the corn with this spicy mixture and drizzle over some sweet chilli sauce. Finish with finely chopped chilli and green spring onion before serving.
To make the buttery cheese topping, mince the garlic and finely chop the parsley. Combine both with the butter in a small bowl. Brush the herb butter over each cob and sprinkle over the cheese.
