This popular street snack of corn on the cob is topped with a creamy mayo and feta dressing and a sprinkle of our new SpinneysFOOD Hot Mexican Seasoning
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFCarefully fold the husks away from the corn (keeping them intact at the base) and remove the silks. Tie the husks together using kitchen string.
Bring a large saucepan of water to the boil over a high heat. Add the corn and salt. Reduce the heat to a simmer and cook the corn for 10 minutes, or until soft and cooked through. Drain the corn for 5 minutes or until they are completely dry. You can also dry them using a clean tea towel to speed up the process.
Heat a griddle pan over a high heat. Place the corn on griddle pan and cook, turning until charred all over.
Halve the limes and squeeze the juice over the corn.
Crumble the feta into a bow. Add in the mayonnaise, cheese and hot Mexican seasoning and combine well.
Arrange the corn on a serving platter and top with the mayonnaise mixture. Sprinkle over some hot Mexican seasoning. Roughly chop the coriander and scatter over the corn and serve.