Prep time: 10 mins

Cooking time: 40 mins

Serves: 4

Ingredients:

• 4-6 Corn on the Cob
  
• 2 Tbsp Butter
• 100g Chipotle Peppers (La Morena)
• 250g Sour Cream
• 2 Tbsp Mayonnaise
  
• 1 Lime
  
• 1 Avocado
  
• 100g Feta Cheese
  
• Salt and Pepper
  
• 1 Red Chilli (Optional)
  
• 1 Jalapeno Chilli (Optional)

METHOD

1. Preheat the oven to 220°C.
2. Peel the husk of the corn by pulling it back and keeping the husk attached. Remove the silk and place the corn 2 or 3 at the time together on sheet of foil.
3. Drizzle with olive oil and spread some butter all over. Season with salt and wrap the corns with the foil leaving the husks uncover.
4. Place the wrapped corns on a baking tray and place into the oven. Cook for 30mins. After that, turn the oven up to the max.
5. Remove the corn from the oven and open the foil. Place back into the oven and cook for further 10 mins.
6. Meanwhile, place the chipotle peppers, sour cream, mayonnaise, the juice of a ½ lime, salt and pepper into a blender and blitz until combined.
   
7. Finely dice the avocado, place into a bowl and season with salt and pepper, squeeze some lime juice and mix through. Set aside.
   
8. Crumble the feta cheese with your hands and place into a bowl.
   
9. Remove corns from the oven and serve on a platter.
   
10. Brush all over with the chipotle cream until well coated. Sprinkle with avocado and feta cheese and garnish with sliced chilli or jalapenos if desired.