Mexican mielies
| Recipe By: | Claire Winstanley |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 1 lime, halved
- 6 Tbsp Cultured créme fraiche
- small handful fresh coriander leaves, roughly chopped
- 1 tsp Spanish smoked paprika
- Garlic salt, to taste
- 4 Wooden skewers
- Unsalted butter, for spreading
- 2-3 Tbsp Parmesan cheese
- 2 tsp fresh lime, juiced
- mayonnaise
- 2 Sweetcorn cobs
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Remove the husks from the corn. Soak skewers on water for 15 minutes and then skewer the bottom of the corn cobs to make a handle for the corn. Heat a griddle pan to a medium-high heat and place the corn directly onto the griddle and cook for 10-12 minutes until kernels are charred and corn cooked.
- While the corn grills, combine the spread ingredients and set aside. Mix together the parmesan, smoked Spanish paprika and coriander and set aside.
- Once the corn has cooked, smear butter over the corn and brush a thick layer of the spread. Sprinkle generously with topping and finish with a squeeze of lime.
You could enjoy this recipe too
Buy the ingredients
Add to Cart