An early morning with breakfast at the market changed the whole approach to The RLC today.
Why?
Well, two “eyes bigger than their stomach” boys bought a most novel breakfast that left them stonkered–an English pork pie each!
Tasty and oh so filling, they could not get their minds around The Random Lunch Challenge, so I took the reins.
To my relief, I quickly discovered some fresh sweet corn on the cob that was more in our budget than a few RLC’s ago, so I revisited the idea of grilled bacon wrapped corn. My mind quickly went Tex-Mex. Coriander, lime and chilli were shouting out to be used in some way with the corn.
All set to BBQ the bacon wrapped corn cobs, but, “quelle horreur”, the BBQ was feral!
Plan B–grill corn on oiled iron grill pan. This was going very slowly, so I added a bit of water and covered it. The explosions that ensued were quite dramatic!
Whilst the corn grilled, I softened about 1/2 cup unsalted butter and mixed through  1 tsp crushed chilli, heaps of lime juice (about 1 good sized lime) and about 1/2 cup chopped coriander.
With the corn and bacon finally ready, I slathered the flavoured butter over, with the end result of the most finger lickingly dressed bursts of yellow sweetness:
Tasty, satisfying at about $6 for 4.

A little addendum to this story:
There is a bit of family competition that goes on about who can leave the corn cob the neatest and cleanest.
Do I need to spell out that Quality Controller (aka husband editor) wins hands down?
Now, that feral BBQ…..maybe he could clean that, too? 😉