Serve these chargrilled corncobs warm off the barbie with butter, crumbled feta and jalapenos.
The ingredient of Barbecued Mexican sweet corn
- 4 corncobs
- 20g butter
- 40g jalapenos, chopped
- 40g feta, crumbled
- Fresh coriander leaves, to serve
- Lime wedges, to serve
The instruction how to make Barbecued Mexican sweet corn
- Pull back the husks on 4 corncobs, remove the silks and replace the husks.
- Heat a lightly oiled barbecue or chargrill over medium-high heat. Cook corn for 10 minutes or until charred on all sides and corn is tender. Remove from heat.
- Pull back husks and divide butter, chopped jalapenos and crumbled feta among the corncobs. Sprinkle with coriander leaves and serve with lime wedges.
Nutritions of Barbecued Mexican sweet cornfatContent: