Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Hot Mexican street corn

Mexican 15 Mins Prep · 10 Mins Cook

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.
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.
Heat a griddle pan over a high heat. Place the corn on griddle pan and cook, turning until charred all over.
Halve the limes and squeeze the juice over the corn.
Crumble the feta into a bow. Add in the mayonnaise, cheese and hot Mexican seasoning and combine well.
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.