Sweet Heat Street-Style Corn

Product: Sweet Heat spice blend

Total time: 20 minutes

Servings: 4

Ingredients

• 4 cobs of corn, husks removed (or 500 g frozen corn kernels, thawed and patted dry)

• 2 tbsp butter, melted, plus a little more for the pan if using kernels

• 2 tsp Sweet Heat spice blend, plus extra to finish

• 60 mL mayonnaise or sour cream (optional, for the street-corn topping)

• 40 g crumbled cotija, feta, or aged cheddar (optional)

• 1 lime, cut into wedges

• A small handful of cilantro or parsley, chopped (optional)

Steps

1. Heat a large skillet or grill pan over medium-high heat.

2. If using cobs, brush them with the melted butter and sprinkle evenly with the Sweet Heat. Cook, turning often, for 8 to 10 minutes until charred in spots. If using kernels, melt a little butter in the skillet, add the corn and Sweet Heat, and cook for 6 to 8 minutes, stirring now and then, until browned in places.

3. Transfer to a plate. If you want the street-corn finish, stir the mayonnaise or sour cream with a pinch more Sweet Heat and slather it over the corn, then scatter with the cheese and herbs.

4. Serve with lime wedges.

Sweet Heat has no priority allergens. The optional topping adds egg (mayonnaise) and milk (cheese or sour cream).