Serves 6
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  1. Bring a pot of salted water to the boil, then add the corn and boil for two minutes. Remove and pat dry with kitchen paper.
  2. Add the sour cream, mayonnaise, garlic, lime zest, lime juice and half of the feta cheese to a mixing bowl. Whisk to combine.
  3. Heat a barbecue to high. Grill the corn for about two minutes per side, or until the kernels begin to turn golden brown and look charred. Remove from the barbecue and set aside.
  4. Using a brush or a spoon, coat the corn with the cream mixture. Sprinkle with the remaining crumbled feta, chilli powder and coriander, then squeeze over some lime juice to serve.

Nutrition Facts

Per serving: 159kcals, 9.4g fat (5.4g saturated), 16.6g carbs (3g sugars), 4.7g protein, 1.9g fibre, 0.182g sodium

Gluten-freeDinnerDiabetic-friendlyMeat-freeLow-fatSpecial OccasionsMexicanCuisinesBarbecueBudget mealsMake it HealthyVegetarian

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