Food: Mexican Style Chicken and Rice, with Guacamole, and Lime and Chilli Corn on the Cobs.

On a Sunday afternoon I love to stick a load of food on the the table, get my eat on with the fambo, whilst having a good ole gab.

As it's the peak of Summer, the obligatory Sunday roast is a bit much on a hot sunny day.
So ya know, what screams Summer more than the fresh flavours, and ingredients from the Mexican cuisine?

These ingredients are even more so special, when left to mingle with each other. A time-saving trick for this dish, and one that you are grateful for the next day, in terms of cutting down the time spent slaving over a hot stove, but still creating a finger licking dish - is marinating the chicken.

It takes less than 5 minutes to do,  it gets shoved in the fridge, left overnight, and the flavours that develop over this time, well it helps to create a gorgeous tasty feast, in less than 20 minutes.

The recipe is as follows:

Food: Chilli & Lime Corn on the Cobs

I first tried these Chilli & Lime Corn on the Cobs in Glastonbury around 4 years ago now.

All wrapped up in foil, piping hot, devouring these in the blazing sunshine, in the middle of a field listening to amazing music with good friends. Well as you can imagine - it brings back marvellous memories.

I recreated these Chilli & Lime Corn on the Cobs this week, and ohhhhhh wow. So good.