MEXICAN STREET CORN – FIVE WAYS

Preheat BBQ or a grill pan on medium high heat.

Remove husks off the cob and brush with oil or butter  and season with salt. Grill corn on the BBQ or grill pan until slightly charred all over and kernels are bright yellow (about 10 minutes).

While the corn is cooking, make the sauce / topping of your choice. In a medium bowl or jar with tight fitting lid, combine all of your topping ingredients and mix well together.

Transfer corn to a serving plate and, while the corn is still hot, brush generously with your topping.

Serve with lime wedges to squeeze over just before eating.

SWEETCORN

Bigger, sweeter, and creamier! LeaderBrand’s sweetcorn is New Zealand’s best, harvested fresh from the field and transported straight to your local supermarket.

• grass Gisborne
• Dec – Mar
• check Source of Dietary fibre
• Source of Folate
• Source of niacin (vitamin B3)
• check Source of Potassium

4 x LeaderBrand Corn Cobs

Tahini, Lemon, Feta, Zaatar & Parsley

• 1 tablespoon extra virgin olive oil
• ¼ cup tahini
• ¼ cup water
• ¼ teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoons za’atar
• ¼ teaspoon sea salt
• ¼ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped

Smokey Butter & Parmesan Cheese

• ½ cup finely grated parmesan cheese
• ¼ cup butter (softened)
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon sea salt
• Optional: grated parmesan cheese and green onions for garnish

Miso Butter, Nori, Red Pepper Flakes & Spring Onion:

• 4 tablespoons unsalted butter, at room temperature
• 2 tablespoons white miso paste
• 1 teaspoon crushed red-pepper flakes
• 2 tablespoons finely chopped spring onion
• Lime wedges and chopped Nori for serving

Lime Butter & Toasted Coconut:

• 2 tbsp butter
• 2 tsp lime juice (freshly squeezed)
• 2 tsp lime zest
• 2 tbsp toasted coconut flakes
• 1/4 tsp salt
• 1/4 tsp pepper

Feta, Chilli, Coriander & Lime

• 50g mayonnaise
• 2 tsp crushed chilli flakes
• 4 tbsp finely crumbled feta
• 2 tbsp finely chopped coriander
• 1 lime cut into quarters for squeezing