Corn on the cob Mexican Style
Grilled corn on the cob spread with sour cream and topped with cheese is part of a classic BBQ in the USA - it is the perfect accompaniment to tender, spicy grilled meat such as spare ribs, beef short ribs, pulled pork and more.
People:For 4 persons
Cooking time:60 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Prepare the corn on the cob
| 4 pieces | Corn on the cob |
| 80 g | Cheddar (grated) |
Sauce
| 2 tbsp. | Sour cream |
| 2 tbsp. | Mayonnaise |
| Juice and zest of half a lime | |
| 1 clove | Garlic, pressed |
| Some | Salt |
| Some | Pepper |
Coat the corn cobs
| 2 tbsp. | Sriracha-Sauce |
| 1 tbsp. | Coriander (chopped) |
Preparation steps
Prepare the corn on the cob
- Clean the corn cobs and boil in plenty of salted water until soft.
- Preheat the oven to 200 °C top/bottom heat.
- Cover the baking tray with baking paper, spread the cheddar on top and bake in the oven for approx. 12 minutes until crispy.
- Remove the cheese, leave to cool and crumble finely.
- Grill the corn on the cob for approx. 10 minutes.
Prepare the sauce
- Mix the sour cream, mayonnaise, lime juice and zest and garlic.
- Season with salt and pepper.
Coat the corn on the cob
- Brush the grilled corn cobs with the sauce.
- Drizzle with Sriracha, sprinkle with coriander and cheddar crumbs.