Chipotle and lime sweetcorn cobs
(at time of publication)
- 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
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.
Make it gluten free: Check ground cumin is gluten free.
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)
Total fat 9g
–Saturated fat 2g
Dietary fibre 7g
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