Hot Chilli Corn

Source:  Family Circle "Step by Step mexican Cooking" p.10, Sydney: Murdoch Books, 1993.
 
  • 3 whole corn cobs, sliced in 3 cm rounds
  • 40 g butter, melted
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon tomato paste
  • 1/4 teaspoon chilli powder, or to taste
  • sour cream, to serve
1)  Half fill a large pan with water. Bring to the boil and add corn. Reduce heat, simmer until corn is soft. Drain.

2)  Combine butter, coriander, tomato paste and chilli in a large bowl.

3)  Add corn and mix well. Serve immediately with a dollop of sour cream.