Thu, May 24 2012
killer mexican barbecued corn on the cob
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 chilli 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!
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
Nutrition Information
Serving Size 1 (137g)
Recipe makes 6 servings
Calories 264
Calories from Fat 152 (57%)
Amount Per Serving %DV
Total Fat 16.9g 26%
Saturated Fat 10.0g 49%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 40mg 13%
Sodium 133mg 5%
Potassium 306mg 8%
Total Carbohydrate 29.9g 9%
Dietary Fiber 3.5g 13%
Sugars 3.8g
Protein 4.1g 8%
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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 chilli 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 chilli mixture, making sure they are evenly coated.
Serve them lovely and hot with wedge of lime for squeezing over. Genius!
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