Lime buttered corn with Mexican brown rice

October 26, 2012 (Last Updated: January 11, 2019)
Lime buttered corn with Mexican brown rice recipe

Lime buttered corn with Mexican brown rice make a great side dish. Packed with flavour and nutrients, it’s no wonder corn is a staple in most Mexican dishes. Enjoy the zesty sweetness of the corn with earthier, fresh rice. 

Lime buttered corn with Mexican brown rice

Serves: 4 - 6
Cooking Time: 1 hr

Ingredients

  • 4 – 6 whole corn on the cob, skin on
  • 100g butter, softened
  • juice of ½ lime
  • ½ red chilli, seeded and finely chopped
  • salt and freshly ground black pepper, to taste
  • Rice

  • 2 cups brown and wild rice, cooked
  • ½ x 410g tin red kidney beans, drained and rinsed
  • 100g fresh coriander, finely chopped
  • 45ml (3 tbsp) olive oil
  • juice of ½ lime
  • ½ small red onion, finely chopped
  • a small handful of cherry tomatoes, finely chopped
  • salt and freshly ground black pepper, to taste
  • guacamole, to serve
  • sour cream, to serve

Instructions

1

For the corn, grill on a griddle pan or over the braai until slightly charred.

2

Combine the butter, lime juice, chilli and seasoning and baste the corn while grilling.

3

For the Mexican rice salad, combine nthe cooked rice with the kidney beans, coriander, olive oil, lime juice, onion and tomatoes. Season well.

4

Serve with any of the main dishes, together with fresh guacamole and sour cream.

Notes

To drink: Wash them down with a tequila-laden margarita cocktail, bursting with citrus and a crust of salt.

 

 

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