Aztec Corn

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Mexico’s ancient Aztecs ate corn grilled and sprinkled with hot pepper, much like this - though butter was a post-colonial contribution. Charcoal-roasted corn is sold from stalls in the streets of modern Mexico as well.


  • 4 corn on the cob
  • 25 g/1 oz unsalted butter, melted


  1. Brush the corn with the melted butter then grill under a high heat. It is at its best prepared over an open fire.
  2. Sprinkle with salt and cayenne and enjoy.