• 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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