This zesty, Mexican side is created with lime, coriander, chilli and your choice of cheese.
Turn on your hooded BBQ to medium heat.
Make the BBQ butter; In a bowl add the softened butter, and all other ingredients. Mix to combine thoroughly. Set aside.
When BBQ is preheated, cook corn cobs 15-20 minutes with lid on, turning occasionally until tender and charred.
Remove corn from the BBQ and place on a serving plate. Smear with the BBQ butter and sprinkle with cheese and scatter coriander, spring onion and chopped chilli.
Serve with lime wedges.
Reserve extra butter and can be used to make BBQ bread on toasted crusty bread.
Visit www.mccormick.com.au to discover more about McCormick Grill Mates ‘American style’ BBQ Sauces. - they are the sauce, marinade and baste all in one.
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