Mexican Style Grilled Corn Cob with Seaweed Butter
January 22, 2022
This recipe is one to impress and it’s worth the extra time to put all the toppings on and make sure you don’t leave out the seaweed for extra umami!! It’s perfect for a summer BBQ accompanied with other grilled meat. Or a mid week dinner with a couple of tacos.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 2 Servings
1Preheat outdoor BBQ
2Boil corn cob in salted hot water for 5 minutes, drain and set aside
3Add Rainbow Seaweed Flakes to the melted butter
4Grill corn cobs on the BBQ for 3 minutes until golden brown and slightly charred
5Remove corn from BBQ
6Brush corn cob with seaweed butter
8Squeeze lime juice and sprinkle zest
9Sprinkle shaved parmesan cheese, smoked paprika and Rainbow Seaweed Chilli
Traditionally Mexican grilled corn or elote uses Mexican cheeses like cotija or queso fresco which can be hard to come by in Australia so we’ve made a substitute using Parmesean.
Categories - Lunch/Dinner, BBQ