Pescatarian Archives

Canned food

Toasted tuna mayo

4 minutes

Asian recipes

Trout buddha bowl and butter-bean dressing

5 minutes

Asparagus recipes

Niçoise-style salad with blackened trout

15 minutes

Aliums

Creamy charred leeks and brussels sprouts with polenta and chilli oil

20 minutes

Chilli recipes

Balsamic, chilli, tomato and red pepper soup

15 minutes

Asparagus recipes

Asparagus-and-mozzarella phyllo tart

20 minutes

Chops recipes

Chop-chop salad with papaya seed dressing

Vegetarian recipes

Pickled veggies

Corn on the cob with lime, feta and mayo

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

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

Method

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).

Browse more Mexican recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Fish en papillote with orange juice

Apple juice-and-lime-cured trout

Tuna-and-bean salad

Toasted tuna mayo

Trout buddha bowl and butter-bean dressing

Niçoise-style salad with blackened trout

Creamy charred leeks and brussels sprouts with polenta and chilli oil

Balsamic, chilli, tomato and red pepper soup

Asparagus-and-mozzarella phyllo tart

Chop-chop salad with papaya seed dressing

Pickled veggies

Corn on the cob with lime, feta and mayo

Corn on the cob with lime, feta and mayo

Ingredients

Method