Shermay’s Super-Easy Cilicuka-Lime Corn

This is our Singaporean take on the popular Mexican street food.


  • 1 pack corn (preferably, ‘Australian Sweet Corn’ from Huber’s Butchery)
  • 1 bag lime (preferably, ‘Tahitian Limes’ from Huber’s Butchery)
  • 2 Tbsp hard salty cheese, such as Parmegianno Reggiano (available at Huber’s Butchery or any well-stocked grocer)
  • 1 jar Cilicuka Original


  1. Remove all husk and silk from the corn.
  2. Spread melted butter generously over corn.
  3. Roll over. Slather with melted butter.
  4. Brush Cilicuka on all sides of the corn.
  5. Top corn with cheese (preferably hard salty cheese).
  6. Baked in an oven preheated at 180 °C for 20 mins.
  7. Meanwhile, cut lime into wedges.
  8. Once cooked on the inside and roasted on the outside, transfer to serving dish.
  9. Top with grated lime zest, optional.
  10. Garnish with lime wedges. Serve hot!

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