2 corn-cobs, husked
1 habanero chile, fresh
4 cloves garlic, finely chopped
1 medium tomato, finely diced and drained
1 lime, cut into wedges
1 lime, juice
2 tablespoons fresh marjoram, coarsely chopped
4 tablespoons oil, sunflower, soya
salt and freshly ground black pepper
The marjoram could probably be replaced with epazote (add with the corn) or oregano.
Steam the corn and cut the kernels from the cob with a sharp knife.
Finely dice the tomato and set in a seive over a bowl to drain.
Heat the oil in a wok until hot.
Fry the garlic and chile for a few seconds, then add the corn.
Increase the heat to medium.
Turn the corn through the garlic and chile until it begins to blacken.
Remove wok from the heat, stir through the drained tomatoes, marjoram, lime juice and season with salt and pepper.
Serve with lime wedges.