Chipotle and lime sweetcorn cobs
Barbecue

Chipotle and lime sweetcorn cobs

Serves: 4
Time to make: 25 mins

Total cost: $ 10.00 / $ 2.50 per serve

(at time of publication)


Ingredients

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

  • Instructions

    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.

    Nutrition Info (per serve)

      • Kilojoules 850kJ

      • Calories 203cal

      • Protein 6g

      • Total fat 9g

      • Saturated fat 2g

      • Carbohydrates 20g

      • Sugars 13g

      • Dietary fibre 7g

      • Sodium 0mg

      • Calcium 10mg

      • Iron 1.5mg

    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.

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    Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut
    Photographer: Mark O'Meara
    First published: Nov 2018

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