Bring a kettle of water to the boil. Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, cut the corn cob in half. Finely chop the red onion. Finely chop the tomato and cucumber. Zest the lemon to get a pinch, then slice into wedges. Grate the carrot. In a medium heatproof bowl, add the corn and cover with boiling water. Cover the bowl with a plate and leave until bright yellow, 10 minutes, then drain and set aside.

In a medium bowl, combine the tomato, cucumber, a spoonful of red onion (feel free to leave out the raw onion if you prefer!), lemon zest and a squeeze of lemon juice. Season with salt and pepper, then set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add the grated carrot and remaining onion and cook until softened, 2-3 minutes.

SPICY! This is a mild spice blend, but if you’re very sensitive to spice, you may want to add less. Reduce the heat to medium-high, add the Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the water (for the beef) and stir until well combined. Remove the pan from the heat and season to taste.

Just before serving, toss the pico de gallo salsa. Divide the garlic rice and Mexican beef mince between bowls. Top with the corn, shredded Cheddar cheese, sour cream and salsa. Serve with any remaining lemon wedges.