- 6–8 cobs sweetcorn
- 150 g feta, finely grated
- 3–4 limes, halved
- 1 cup thick mayonnaise
- Sea salt, to taste
- Chilli powder, for serving
Boil the corn for 5 minutes or until tender. Drain, then pierce the cobs with a wooden skewer so that you can hold them.
Spread the cheese out onto a plate. Rub a lime half over each corn cob and use a small metal spatula to spread them with mayonnaise. Roll in the grated cheese and season with salt and chilli powder.
Cook's note: Put out a bowl of corn, the limes, mayo and cheese for a DIY treat. Plus hot damp towels!”
Recipe published courtesy of Mexico: The Cookbook by Margarita Carrillo Arronte (Phaidon, 2014).