Saturday 25 May 2019

Indy Power: Mexican-inspired BBQ corn is a crowd pleaser


One of my favourite things is eating barbecued corn on the porch in Martha's Vineyard, says Indy Power

This week Indy Power rustles up a crowd-pleasing, Mexican-inspired BBQ recipe.

Mexican street corn

This is a family favourite and such an easy way to elevate corn at a barbecue. Prepare for the corn to be picked clean!

Serves 4. Gluten-free, vegan option


4 corn on the cob

2 tbsp of olive oil

80g of coconut yoghurt or mayonnaise

Zest of ½ lime

Juice of 1 lime

Sea salt

Chili powder or Tajin



Rub each piece of corn with olive oil.

Place them on the barbecue and cook for a few minutes each side, until starting to char.

While the corn is cooking, whisk together the coconut yoghurt, lime zest, lime juice and a good pinch of sea salt until smooth.

Plate the corn and generously spoon the sauce over it so that it's evenly coated.

Sprinkle a light dusting of chili powder or Tajin over the top and garnish with coriander.


If you're buying corn that's still in its husk it's so disappointing to open it up and see shrivelled kernels and pale yellow. It's happened to me a few times in the last few weeks so here are some tips that I've learned that will help you pick the best without having to open it up in the shop.

1. Look for leaves that are tight to the cob rather than hanging loose.

2. Squeeze and feel the kernels through the husk - they should feel plump and full. If you feel holes or gaps don't buy it.

3. Check out the tassels at the tip of the corn - they should be sticky and brown. If they're black and dry then the corn is old and you should leave it behind. Once you've got your corn, store it in the fridge, still in its husk, until you're ready to eat it.


One of my favourite things is eating barbecued corn on the porch in Martha's Vineyard. I've been going there every year for almost 10 years and it's a mecca of incredible restaurants, but arguably the best thing you can eat on the island is some local corn on the grill. It's so sweet and juicy it barely needs anything but salt - and it's what got me hooked on this recipe. Just as much of a treat as eating it is buying it at Morning Glory Farm just outside Edgartown. It's a beautiful fruit and vegetable farm and shop that's pretty much my dream, apart from the price tag - although corn that good is worth every penny.

Tried this recipe?

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