FoodCoop Recipes
Spiced Mexican Cobs
Load up your sweetcorn for a maximum hit of flavour
Cook
20 minutes
Serves
8
Ingredients
8 Co-op sweetcorn cobs (packs of 2)
Juice of 2 limes, zest of 1
2 red chillies, chopped
1 tbsp Co-op olive oil
60g Parmigiano Reggiano, grated
Handful fresh coriander, roughly chopped
Method
Cook the sweetcorn in boiling water for around 6 mins, until just tender
Drain and put in a bowl with the juice of 1 lime and half the chilli
Heat the olive oil in a griddle or frying pan, then fry the corn for 4-5 mins, turning occasionally, until it’s just starting to char
To serve, transfer to a serving plate, then add the remaining lime juice and chilli, the zest and cheese, and scatter over the coriander
Cook's tips
Cook the sweetcorn on the BBQ, turning every 3-5 minutes until cooked on all sides - a bit of charring is fine! Remove from the BBQ onto a serving plate and top with the other ingredients.
Alternatively, follow the directions below:
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
649kJ / 155kcal (8%) | 5.9g | 2g | 2.3g | 0.23g |
Medium · 8% | Medium · 10% | Low · 8% | Low · 8% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 18g.
