Corn on the Cob with Chili, Lime and Feta
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Gastrotools
Recipes from professionals
Corn on the cob is the perfect food for summer's long, bright evenings with barbecues and good company under an open sky. Here they are topped with a creamy dressing, salty feta, fresh coriander and Mexican-inspired spices. The combination of sweetness, acidity, salt and heat makes them the perfect side dish for summer barbecue menus.
If you're short on time, you can pre-cook the corn before grilling or frying.
If you're short on time, you can pre-cook the corn before grilling or frying.
Servings
: 4
Servings
Ingredients
4
corn on the cob
100
g
feta
1
red chili
1
small handful
cilantro
Butter or oil for brushing
1
tsp
chili powder
0.5
tsp
smoked paprika
0.5
tsp
fleur de sel
0.25
tsp
cayenne pepper
2
tbsp
mayonnaise
2
tbsp
crème fraîche 18%
1
small clove
garlic, finely grated
0.5
lime - the juice thereof
Salt
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Instructions
Step 1/2
Pull back the leaves on the corn cobs, remove the silk threads and tie the leaves together with string.
Step 2/2
Drizzle or brush the corn cobs with oil and cook them on a griddle or grill until cooked through and coloured.
Dressing
Step 1/5
Mix the dry spices together.
Step 2/5
Stir all dressing ingredients together and adjust the seasoning.
Step 3/5
Crumble the feta coarsely and chop the chili and cilantro.
Step 4/5
Spread the dressing on the warm corn.
Step 5/5
Top with the spice mixture, feta, chili and cilantro.
