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Mexicorn

Mexicorn

Mexicorn

Recipe by: Clement Pedro 
Serves: 4
Preparation time: 10 minutes
Cooking time:  10 minutes
 
4 corn cobs, with husks on
3T butter melted
30g coriander, roughly chopped
1 red chilli, finely chopped
3 limes, quartered
100g feta, frozen
 
Turn up the corn husks and tie together to form somewhat of a handle for the corn. Place the corn directly over a gas flame of on a griddle pan heated over a high heat.
Allow the corn to begin charring while turning regularly to ensure they don’t burn. Once the corn is evenly charred brush it lightly with the butter. Top with the coriander, chilli followed by a squeeze of lime. To finish the dish finely grated the frozen feta over to create the snow effect. 

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