Mexican Corn on the Cob

Ingredients

• 6 sweet corn cobs (without husks and silk)
• Salt
• 4 tbsp olive oil
• 10 g cilantro (0.5 bunch)
• Pepper
• 1 Garlic clove
• 1 tsp Rapeseed oil
• 2 Organic Limes
• chili powder
• 100 g feta cheese (9% fat)

Instructions

1. 1.

   Clean, rinse the corn cobs and cook them in salted water for about 5 minutes over medium heat. Drain and let dry. Brush each cob with 2 tbsp olive oil.

2. 2.

   Wash the cilantro, pat it dry, remove leaves from stems, chop finely, and mix with remaining oil, salt, and pepper. Peel and mince the garlic, then stir into the oil mixture.

3. 3.

   Oil a grill grate with rapeseed oil. Place the corn on the preheated grill and turn occasionally for about 10–15 minutes until cooked through and nicely browned.

4. 4.

   Meanwhile, zest the limes, dry them, and cut into wedges. Remove the corn from the grill, place in a bowl, season with salt and chili powder, then drizzle with the herb oil. Sprinkle feta over the top and serve the corn with lime wedges.