Chipotle and lime sweetcorn cobs

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Spice up your barbequed corn with our chilli mix - everyone will love them!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

1 long green chilli, deseeded, finely chopped
1 clove garlic, finely chopped
1 tablespoon finely chopped fresh coriandercilantroX
1 teaspoon ground cumin
1 tablespoon lime juice
1 tablespoon olive oil
spray oil
4 corn sweetcornXcobs, husks and silks removed
lime wedges, to serve

Instructions

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1 Preheat a barbecue hotplate or chargrill pan to high. In a small bowl, combine chilli, garlic, coriander, cumin, lime juice and oil. Cut 4 30cm x 30cm squares of foil. Lightly spray with oil. Brush ¾ of the chilli mixture evenly over sweetcorn cobs and wrap each cob in a piece of foil.

2 Cook corn for 12-15 minutes, turning, or until lightly charred and tender. Serve brushed with remaining chilli mixture and wedges of lime.

Variations

Make it gluten free: Check ground cumin is gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 203 cal

Kilojoules 850 kJ

Protein 6 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 13 g

Dietary fibre 7 g

Sodium 0 mg

Calcium 10 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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