Chipotle and lime sweetcorn cobs
Nutrition Info.(per serve)
- 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
Total fat 9g
Saturated fat 2g
Dietary fibre 7g
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.
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