I adore going to a Mexican restaurant and ordering some delicious sweet, juicy corn. What I don’t love as much is chopping down on the cob. Here is a quick, simple trick to a bowl of that delicious goodness.
Ingredients
1 can corn kernels
1 teaspoon olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon chilli flakes (adjust to taste)
Juice of 1 lime
1 tablespoon salted butter
Kewpie mayo (optional)
Grated parmesan (optional)
Method
Drain the corn and heat the oil in a fry pan.
Add the corn, garlic powder, paprika and chilli.
Mix well and cook over a medium heat until the corn colours and slightly chars.
Squeeze over the lime juice, add butter and taste to season further.
Serve hot with lime wedges or top with kewpie and parmesan cheese, similar to how the cobs are served.
Chanel's Tapas Bar 