If you haven’t yet, check out my recipes last week for Mexican marinated chicken & guacamole. Here’s another two Mexican sides that go perfectly with those & with the healthy chilli con carne I shared a couple weeks ago. In fact, at home we ate all of these together one night as a Mexican tapas feast!
What you’ll need:
For the tomato salsa:
A mix of cherry tomatoes & vine ripened tomatoes, diced
1/2 red onion, finely diced
1 jalapeno chilli, deseeded & finely sliced
1 garlic clove, crushed
Juice of one lime
Olive oil, drizzle
For the (insanely delicious) cheesy corn cobs:
3 corn cobs
Juice & zest of one lime
Grated Parmesan or Pecorino
Okay this one is super easy. Just chop everything up & mix it all up with the lime juice & olive oil. Done! Onto the corn.
First up, put the corn cobs in a bowl of just-boiled water while you mix up your lime-infused mayo. I didn’t put any quantities in the ingredients list because it’s more of a taste-as-you-go sort of thing. Add the zest & lime juice to the mayonnaise then pop it into a dish or plate & dust it liberally with paprika. Then get a plate ready all covered with grated Parmesan or Pecorino cheese.
Now get your griddle pan ready & start grilling your corn cobs until they’re all nice & charred.
Now for the fun part! Roll the corn cobs in the lime & paprika mayo then roll them in the cheese!
There you have it! Cheesy, delicious corn cobs!
Ok so if you’re having a Mexican feast like I did a couple weeks ago, here’s what I would do…
We made the chilli con carne about five days before & kept a portion for this dinner. The night before our Mexican dinner I made the chicken marinade & left it marinating overnight. I made the guacamole & tomato salsa in the morning & baked up some pita chips while I was at it. Then about half an hour before serving I blanched the corn cobs & cooked them & rolled them in the mayo & cheese while the chicken cooked in the griddle pan & the leftover chilli con carne heated back up.