Mexican-style Street Corn with Cream (v)

Serves: 4-6

Prep time: 15 minutes

Cooking time: 20 minutes approx.

Ingredients:

4 ears of corn

2 tbsp coconut oil (Note: If you plan on serving this cold, you may wish to use olive oil instead of coconut oil as the coconut oil will solidify slightly when cooled!)

1 onion, roughly chopped

1 large red pepper, chopped into cubes

2 chillies, deseeded and chopped

2 cloves of garlic, crushed

50g cheese (e.g. grated cheddar/ crumbled feta)

2 tbsp sour cream

1 lime, halved

3 coriander stalks, roughly chopped

Method:

• Using a large knife in a downward action, vertically slice the corn off each cob.

• Melt the coconut oil in large frying pan, add the onion & pepper and fry until softened.

• Add the corn to the pan, and increase the heat. Stir toegther and fry for a further few minutes until the corn starts to become charred and toasted. Then add the garlic & chillies, and cook for a further 2 minutes.

• Season with salt & pepper, and add approx. 150ml of boiling water to the pan. Allow to bubble, then reduce the heat and simmer for 15 minutes.

• Once cooked, transfer to a warmed serving dish. Allow to cool slightly before squeezing the juice from one half of the lime into the corn and lime and stirring to mix. Slice the other half of the lime into quarters for serving.

• Top with sour cream, the prepared cheese, and chopped coriander. Serve warm or cool, with the additional wedges of lime.