Answer ( 1 )

  1. Other than rice, which gets a bit boring after a while, you can serve corn on the cob done in Mexican style. Corn on the cob (elote)


    6 corn cobs, husks and silks removed
    100 g (⅓ cup) whole-egg mayonnaise
    80 g (⅓ cup) sour cream
    ½ lime, juiced, plus wedges, to serve
    queso fresco (see Note), chopped coriander and chilli powder, to serve

    Blanch corn in a large saucepan of salted, boiling water for 5 minutes. Drain and pat dry with paper towel.
    Heat a barbecue or chargrill pan to medium-high. Cook corn, turning, for 10 minutes or until charred and tender. Remove and cool slightly.
    Combine mayonnaise, sour cream and lime juice in a bowl and season with salt and pepper. Spread mixture over corn, scatter with queso fresco, coriander and chilli, and serve with lime wedges.
    Note• Queso fresco is a soft, mild cheese made from cow’s milk. Substitute a mild feta, such as Danish, or crumbled farm cheese.

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