Name: Grilled Mexican Street Corn
Prep time: 5 min
Cook time: 10 min
Yield: 4 People
Cuisine: Mexican
Ingredients: 4 Ears corn; 1/2 cup Mayonnaise; 1 1/2 cup Sour cream; 1/2 cup Coriander leaves (chopped); 1 cup Feta cheese (freshly grated); Red chilli powder (to taste); 1 Limes (cut into wedges, for garnish)

Grilled Mexican Street Corn

Enjoy a delightful char-grilled corn on the cob with a tangy, creamy sauce.

Course

Side Dish

Cuisine

Mexican

Prep Time

5 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

4 Ears corn
1/2 cup Mayonnaise
1 1/2 cup Sour cream
1/2 cup Coriander leaves chopped
1 cup Feta cheese freshly grated
Red chilli powder to taste
1 Limes cut into wedges, for garnish

Course

Side Dish

Cuisine

Mexican

Prep Time

5 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

4 Ears corn
1/2 cup Mayonnaise
1 1/2 cup Sour cream
1/2 cup Coriander leaves chopped
1 cup Feta cheese freshly grated
Red chilli powder to taste
1 Limes cut into wedges, for garnish

Instructions

Heat a gas or charcoal grill to 200° C
While coals heats, mix the mayonnaise, sour cream and coriander together. Stir until combined and set aside.
Grate the feta cheese in another bowl.
When grill is hot, place corn directly over hot side of grill and cook, occasionally rotating, until cooked through and charred in spots on all sides, about 8 minutes total.
Remove the corn from the grill and set aside. While the corn is still warm smear with mayonnaise mix.
Coat with crumbled Feta cheese and chilli powder and serve immediately with lime wedges.

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King Prawns With a Mango & Ginger Salsa

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Instructions

Add lime juice, zest, garlic, ginger, chilli, soy and olive oil into a large bowl. Add prawns and fold well to combine. Cover and chill in the fridge for one-hour minimum.
In a large bowl combine cubed mango, spring onions, ginger, chilli, mint leaves and coriander leaves, add salt and pepper to taste. In a small bowl mix the juice of 2 limes, olive oil and tamari, season to taste, set aside. Heat the BBQ to medium/high and spray with olive oil.
Cook prawns for around 3 minutes on each side or until cooked through. Transfer prawns to a serving dish and surround with the mango salsa. Top off the dish with a generous drizzle of the lime and tamari dressing.

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