Chilli Corn

    (51)
    20 minutes

    This Mexican style corn has butter, mayonnaise, Parmesan or feta cheese, chilli, lime juice and coriander. The chilli, butter and cheese make the corn taste lovely.


    36 people made this

    Ingredients
    Serves: 8 

    • 800g whole kernel corn
    • 1 tablespoon butter
    • 2 tablespoons mayonnaise
    • 1/4 cup grated Parmesan cheese
    • 1 pinch ground chilli, to taste
    • 2 tablespoons lime juice, to taste
    • 1 sprig coriander for garnish

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Pour the corn into a saucepan with enough water to cover corn then boil over high heat until hot. Drain well then return to the saucepan. Stir in the butter, mayonnaise and Parmesan cheese. Season to taste with ground chilli and lime juice. Spoon into a serving dish then garnish with a sprig of coriander to serve.

    Cheese

    You can use grated Parmesan or crumbled feta. I prefer the grated Parmesan because it doesn't overpower the corn.

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    Reviews and Ratings
    Global Ratings:
    (51)

    Reviews in English (36)

    by
    20

    Just had this. Great flavor combo. I altered the construction in that I layered the mayo, then cheese, and lastly hot sauce (instead of ground red pepper) on top of the seasoned corn. Didn't miss the butter. Also made this flavor combo using stove top cooked corn on the cob, rolling the cob in mayo (just enough sticks) then sprinkle on the cheese and sauce.  -  03 May 2011  (Review from Allrecipes USA and Canada)

    by
    14

    I made this recipe for a friends Mexican pot-luck night and it was great. I could not find Cotija cheese so I used grated Minas cheese instead and it worked perfectly.  -  23 Jul 2011  (Review from Allrecipes USA and Canada)

    by
    13

    Good corn recipe, very easy. Only problem that I had was that the cheese melted and clumped together, so it did not lend too much flavor. Next time I will just pass the cheese around for everyone to top their corn with, and I will cut back just a tad on the lime juice, I did use the full 2 tablespoons, next time I'll try 1 1/2 tablespoons. I added about 1 tablespoon of chopped cilantro as well because I love cilantro. I served this with grilled steaks, the liquid from the corn ran onto the steaks, and my wife loved the combination of the sauce and the steak.  -  19 Jul 2011  (Review from Allrecipes USA and Canada)

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