Mexican street corn

Mexican street corn on the cob Easy Food
Serves 8
8ears of fresh corn, husked
Olive oil
Salt and black pepper
6 tbsp sour cream
1 lime, juiced
½ tsp chilli powder
60g Parmesan, grated

  1. Rub the ears of corn with olive oil and season with salt.
  2. Heat a large pan over a medium-high heat. When hot, cook the corn for 8-10 minutes, turning regularly with tongs, until lightly browned all over. Brush the corn with a little more olive oil as needed. If the corn is charring too quickly, lower the heat slightly.
  3. In a small bowl, combine the sour cream, lime juice, chilli powder and some salt and black pepper. Taste and add additional lime, chilli or seasonings if desired.
  4. To serve, slather the corn with the chilli lime sour cream and sprinkle with grated Parmesan.

Per serving: 126kcals, 6.4g fat (2.8g saturated), 15.2g carbs, 2.5g sugars, 4.7g protein, 1.9g fibre, 0.097g sodium

In the summertime, you can barbecue the ears of corn in their husks for an added smoky flavour.