killer mexican barbecued corn on the cob

servings
4

method

I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chili and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they’ll never forget it!

For this recipe you'll need a barbecue with a lid. About an hour before you want to cook, get your barbecue on to heat up - you want one side to be a bit hotter than the other so stack your coals higher on one side. While your barbecue is heating up, put all your corn on the cobs in a big bowl, cover with cold water and leave to soak.

Once your barbecue is nice and hot drain your corn – make sure you shake off any excess water. Keeping the husks on the corn, pop them on the cooler side of the barbecue then put the lid on and leave to cook for about 20 minutes. The corn husks will act like a natural layer of greaseproof paper, allowing the kernels inside to steam and smoke beautifully.

After 20 minutes, any water will have evaporated and the skins will be blackened – there should be a wonderful sweet and smoky smell. Using tongs, carefully peel back the papery husks and discard, then transfer the corn cobs to the hotter side of the barbecue. This time leave the lid open. The corn husks will start to burn off but this is exactly what you want – keep turning them for 5 to 10 minutes until all of the kernels are lightly charred.

While your corn is cooking, scatter your chopped chili onto a large chopping board then grate the cheese over the top. Pop to one side for now.

Once you’re happy with the corn, remove from the barbecue then chop off the papery end and discard. Pop your butter into a deep dish or platter and use tongs to place the cobs onto the butter – the heat from the corn will start to melt the butter. Roll the corn around in the butter until it's glossy and coated all over, then one by one, roll the cobs in the cheesy chili mixture, making sure they are evenly coated.

Serve them lovely and hot with wedge of lime for squeezing over. Genius!

Watch the video for this recipe as well.

ingredients

• 4 corn on the cobs, in their husks
• 1 fresh red chilli, deseeded and finely chopped
• 200g hard goat’s or sheep’s cheese, such as Manchego
• 100g unsalted butter
• 2 limes, cut into wedges

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tried this recipe or a similar one? share your tips...

1. by Robert on Fri 03 Jul 2009 @ 21:17

There's hardly any need to calculate anything. The recipe isn't baked goods where ratios matter - it's just a coating - use however much suits you. I think the amounts are way high for the cheese anyway. Unless these are giant mutant ears of corn.

Also, the recipe should mention removing the silk prior to cooking as it's a lot easier than when they're hot.

2. by Thomas Einwaller on Mon 22 Jun 2009 @ 17:02

"for those of us who are mathematically challenged!" - there is a calculator link on the right side below the ingredients

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