Grilled Mexican-Spiced Corn (Elotes)

Charred corn on the cob brushed with Garlic & Lime rub butter, then topped with sour cream, mayo, feta, coriander and lime.

1. Place the corn on a heated barbecue or griddle pan and cook for around 10 minutes, turning occasionally, until it starts to char.
2. Meanwhile, melt the butter in a small bowl and stir in the rub, reserving 1 tsp for garnish.
3. Brush the charred corn with the rub butter and cook for a further minute. Transfer the corn to a tray.
4. Combine the sour cream with mayo and brush all over the corn.
5. Transfer the corn to a serving plate, sprinkle with feta, coriander and the remaining rub, then serve with the limes.