National Corn on the Cob Day
Our home grown organic sweet corn stuffed with chipotle spiced butter and grilled in their husks on the BBQ until tender. Then slavered with a zesty lime and chipotle Mexican crema sauce, fresh coriander and generously smattering of cotija cheese. This is a glorious messy eat and perfectly acceptable in front of friends, family and strangers!
If you can’t get Mexican cotija cheese and Mexican crema (I can’t in the UK) you can use feta cheese instead, it is a little sharper so maybe a dusting of Parmesan too and as for the Mexican crema you can use sour cream with a pinch of salt.
Grilling the corn in their husks adds a whole other depth of flavour.
Ingredients
(serves 4)
4 whole corn on the cobs in husks
300g salted butter room temperature
2 chipotle in adobo sauce chopped
1 clove garlic grated
1 cup mayonnaise
1/2 cup crema or sour cream
1/2 lime zest and juice
1/2 lime in 4 wedges
Salt and fresh ground black pepper
100g crumbled cojita cheese or feta and Parmesan
2 tbsp fresh chopped coriander
Mix half the chipotle pepper in to the butter and divide by 6 in the mixing bowl gently peel the husks back to the stem on the cobs careful not to pull the husks off, season the corn with a little salt and pepper then cover generously with 4 portions of the chipotle butter reserving the last 2 portions (divide in half again so you have 4) for serving. Wrap the cobs back up in their husks and place on the BBQ grill and cook turning periodically for 10-15 minutes until the corn is tender, peel back the husks and pop the corn back on the grill to char up slightly adding even more smokey BBQ flavour to the corn.
Mix the mayo, crema, chipotle pepper, garlic, lime zest and juice together.
Remove the corn from the grill, season with salt and pepper, toss in the remaining chipotle butter, then generously slaver the crema all over the cobs, sprinkle with the cojita cheese, fresh coriander and just chow down.
