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
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.
