Mexican Street Corn

A smoky, creamy Mexican-inspired corn dish tossed with mayonnaise, butter, lime juice and chilli powder, finished with fresh coriander for a tangy, savoury side dish perfect for tacos, grilled meats or a Mexican-style feast.

Details

Prep Time	5 minutes
Cook Time	10 minutes
Servings	4
Difficulty	Easy

Equipment

• Cast-iron skillet or large frying pan
• Wooden spoon or spatula
• Chopping board
• Sharp knife
• Measuring spoons
• Mixing bowl
• Can opener
• Colander

Ingredients

• 480 g tinned sweetcorn, drained
• 30 g butter
• 3 g salt, or to taste
• 45 g mayonnaise
• 15–30 ml fresh lime juice
• 2 teaspoons chilli powder, divided
• 15 g fresh coriander, roughly chopped

Instructions

1. Heat a cast-iron skillet or large frying pan over high heat.
2. Add the drained sweetcorn and cook for 8–10 minutes, stirring occasionally, until lightly charred.
3. Remove the pan from the heat.
4. Add the butter and salt, stirring until the butter has melted and coated the corn.
5. Transfer the corn to a mixing bowl.
6. Add the mayonnaise and lime juice, stirring until evenly combined.
7. Add 1 teaspoon of chilli powder and mix thoroughly.
8. Sprinkle over the remaining teaspoon of chilli powder.
9. Scatter the chopped coriander over the corn.
10. Serve immediately while warm.

Storage

• Fridge: Up to 3 days in an airtight container.
• Freezer: Up to 2 months. Freeze the corn mixture before adding the mayonnaise and fresh coriander, thaw overnight in the fridge, then reheat in a frying pan and stir in the mayonnaise, lime juice and fresh coriander before serving.