Grilled Mexican-style street corn on the cob

Grilled mexican street style corn on the cob
Serves 6
6 corn on the cobs
150g sour cream
2 tbsp mayonnaise
1 garlic clove
Lime, (and zest)
80g feta, crumbled
1/2 tsp chilli powder
Fresh coriander, chopped
Fresh lime wedges
  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.

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