Corn on the cob with chilli herb dressing
Don't think of smothering corn on the cob with butter. Try this Mexican influenced dressing instead!
4 cob(s), large, cobs, husks removed
Fresh red chilli
1 whole, de-seeded, finely chopped
½ medium, (red), finely chopped
1 medium, juiced, rind finely grated
1 tbs, white wine variety
3 tbs, finely chopped
- Cook corn in a large saucepan boiling salted water for 10 minutes, or until just tender. Alternately, preheat barbeque on high and grill for 12-15 minutes, turning often, until tender.
- Meanwhile, combine chilli, onion, lime zest and juice, vinegar and coriander in a bowl. Season to taste with salt and pepper.
- Place corn onto plates, top with chilli mixture and serve.
If you are not keen on spiciness of fresh red chilli, then leave it out!