BBQ Corn on the Cob with Tajin, Lime and Feta
CUSTOMS DECLARATION. Goods: corn. Colin asked what was suspicious about corn. He hadn't seen what we'd done to it.
C.
Crew of 6 · Prep 10 min · Cook 15 min · Sting: mild
Fresh off the fire.
Jump to the recipe · All Christmas BBQ recipes
Give this a go. Trust the thermometer, not the clock.
The Cargo (ingredients)
- 6 corn cobs, husks removed
- 60 g butter, melted
- 1 lime, zested and juiced, plus wedges
- 100 g feta, finely crumbled
- 2 tsp Tajin Chilli Lime Seasoning
- Small handful of coriander, chopped
The Run (method)
- Grill the corn over medium-high heat for 12–15 minutes, turning every few minutes, until charred in patches.
- Mix the butter with lime zest and juice.
- Brush the corn all over with the butter.
- Roll or sprinkle with feta, dust with Tajin and finish with coriander and lime wedges.
Cook It With
Tajin Chilli Lime SeasoningThe Mexican original: lime, mild chilli and sea salt.
The Aftermath. Kernels recovered: some.
Where It Goes Wrong
- Black all over. Too hot. Patches are the goal.
- Feta won't stick. Butter first, while the corn's hot.
- Corn in the teeth. Unavoidable. It's a feature of the cob.
Darryl's Secret
Crumble the feta as fine as you can, nearly to dust. It clings, and it eats like something much more expensive.
Store it: Best straight off the grill. Tajin has no declared allergens on its listing, but check the label. Feta and butter contain milk.
How It Reached the Book
Every so often I'll taste something and go quiet. Owl has started timing it. With this corn it was eleven seconds, and I'd swear for a moment I was somewhere else, at a table, someone laughing. Then it was gone, and he told me I had butter on my coat, and that I owed him for the coat.
Cap'n Darryl. Mostly here.
