Mexican Street Corn

I've been making barbecued corn with school cooking classes and it's fantastic!  It's easy to do and fun to make with kids.

 

-Sweetcorn in its husk

Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn. Fold husks back into place and tie with a piece of wet string.

Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks
Serve with the coconut and lime dressing spread over the corn while hot.

Dressing

Coconut and Lime Dressing for Mexican Street Corn

1/3 cup fresh lime juice
1 can coconut cream
1/2 teaspoon sea salt
1/2 cup chopped fresh coriander

Mix all ingredients together well and serve on freshly barbecued corn.