Mexican corn on the cob

• corn↗4

  cobs

• butter↗100g g

  softened

• zest 1 lime
• chopped fresh chilli or 1 tsp chilli powder2 tsp tsp

  mild or hot, depending how spicy you like it

• lime↗

  wedges, to serve

Step-by-step instructions

1. 1

   Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.

2. 2

   Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.