BBQ roast chicken & chunky chips
A naughty takeaway favourite made into a real meal. This chicken and chips combo just needs a bit of salad to ensure your halo
Mexican corn on the cob
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 4 corn cobs
- 100g butter, softened
- zest 1 lime
- 2 tsp chopped fresh chilli or 1 tsp chilli powder, mild or hot, depending how spicy you like it
- lime wedges, to serve
Method
- STEP 1
Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
- STEP 2
Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.
