Mexican corn on the cob
Spice up your summer cookout with this delicious barbecue side recipe. We've given traditional barbecued corn on the cob a tasty twist with fiery Mexican spices and fresh chilli, lime and coriander.
- Combine the spice mix with the butter and rub over the corn cobs. Put each mini cob on a large square of foil and twist the ends of the foil to secure.
- Cook the cobs on a preheated barbecue, turning occasionally, for 15-20 minutes (or cook in a preheated oven gas 7, 220ºC, fan 200ºC for 10 minutes). Garnish with the chilli and coriander and serve with the lime wedges to squeeze over.
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