Lime buttered corn with Mexican brown rice – Food & Home Magazine

Ingredients

• 4 – 6 whole corn on the cob, skin on
• 100g butter, softened
• juice of ½ lime
• ½ red chilli, seeded and finely chopped
• salt and freshly ground black pepper, to taste
• <h3>Rice</h3>
• 2 cups brown and wild rice, cooked
• ½ x 410g tin red kidney beans, drained and rinsed
• 100g fresh coriander, finely chopped
• 45ml (3 tbsp) olive oil
• ½ small red onion, finely chopped
• a small handful of cherry tomatoes, finely chopped
• guacamole, to serve
• sour cream, to serve