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
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
For the corn, grill on a griddle pan or over the braai until slightly charred.
Combine the butter, lime juice, chilli and seasoning and baste the corn while grilling.
For the Mexican rice salad, combine nthe cooked rice with the kidney beans, coriander, olive oil, lime juice, onion and tomatoes. Season well.
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.