Tuesday, 26 February 2013

love your body: mexican fiesta corn


I made this corn recently for a party and it was so tasty I'm adding it to my list of staples! It's my take on Mexican corn and made with fresh and natural ingredients is a great addition to the Aussie BBQ. Manchego cheese is a popular, tasty cheese, originating from the La Mancha region of Mexico. It is made from sheep's milk and makes the perfect accompaniment to this corn dish. I sourced this Manchego from Thomas Dux Grocer but it is available in most gourmet delis.  

what you'll need:
 4 organic cobs of corn (cut in half, leave the husks on)
1 organic red chili, finely chopped
small handful of organic or homegrown continental parsley, finely chopped
2 tablespoons of organic butter
salt & pepper
3/4 cup grated Manchego cheese
1 organic lime cut into wedges

how to make it:
Soak the corn in cold water for 1 hour.
Mix together the butter, chili, parsley and add salt and pepper to taste*.
Cook the corn on the BBQ over a low heat for 20 minutes.
Remove the husk and continue to cook for 5 minutes.
Add corn to the butter mixture and mix until butter has melted. 
Put corn on a plate and sprinkle with manchego cheese. 
Serve with lime on the side and enjoy!

*For a little more heat, add 1/2 teaspoon of chili powder too. 

Eat fresh,
Sarah x

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