Mexican street corn

• porsi: Serves 8

Bahan-bahan

8 ears of fresh com, husked

Olive oil

Salt and black pepper

6 tbsp sour cream

Juice of 1 lime

1/2 tsp chilli powder

60g Parmesan, grated

Petunjuk

1 Rub the ears of corn with olive oil and season with salt.

2 Heat a large pan over a medium-high heat. When hot, cook the corn for 8-10 minutes, turning regularly with tongs, until lightly browned all over. Brush the corn with a little more olive oil as needed. If the corn is charring too quickly, lower the heat slightly.

3 In a small bowl, combine the sour cream, lime juice, chilli powder and some salt and black pepper. Taste and add additional lime, chilli or seasonings if desired.

4 To serve, slather the corn with the chilli lime sour cream and sprinkle with grated Parmesan.