*This recipe is gluten-free according to industry standards
Ingredients
- butter 50g
- garlic 1 clove, crushed
- cayenne pepper
- corn on the cob 6, husks removed
- cotija or feta 50g, crumbled
- coriander a small bunch, chopped
- lime wedges to serve
- soured cream 100g
- double cream 50g
Method
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Step 1
To make the crema, mix the soured cream and double cream with 1/4 tsp salt. Cover, and leave at room temperature for 3 hours. Keep out if using straight away, or chill and keep for up to 3 days.
-
Step 2
Light the barbecue, and wait until the coals are grey and the flames have died down. Meanwhile heat the butter with the garlic and a pinch of cayenne in a small pan until melted, and season. Char the cobs for 10-15 minutes, continually turning, until the kernels are tender and lightly charred all over.
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Step 3
Brush the cobs with the melted butter, then spread the crema over evenly. Crumble over the cotija and sprinkle with a good pinch of cayenne pepper. Scatter with coriander and serve with lime wedges to squeeze over.
Nutritional Information
- Kcals 258
- Fat 18.8g
- Saturates 10.7g
- Carbs 12.6g
- Sugars 4g
- Fibre 6.6g
- Protein 6.6g
- Salt 0.6g
