-
-
Add this recipe to your binder
This recipe is in your binder
-
Herby corn cobettes with chipotle dip recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
3 ratings
Golden cobettes get brought up a notch with a chipotle dip - a great side option for your next BBQ with friends and family. Think of it as a British summer take on Mexican esquites, a street food corn salad, that guarantees freshness and smokiness in every mouthful. See method
Ingredients
- 1½ tbsp olive oil
- 1 tsp chipotle chilli paste
- 4 sweetcorn cobettes
- 75g 0% fat Greek yogurt
- 50g light mayonnaise
- 2 tsp lime juice
- 15g fresh coriander, finely chopped
If you don't have any limes, try a lemon instead
Each serving contains
-
Energy
545kj
132kcal
7%
-
Fat
10g
15%
-
Saturates
1g
7%
-
Sugars
3g
3%
-
Salt
0.3g
5%
of the reference intake
Carbohydrate 6.5g
Protein 3.2g
Fibre 0.3g
Method
-
Preheat the oven to gas 6, 200°C, fan 180°C. Mix the oil with ½ tsp chipotle paste, season, then brush or rub over the cobettes. Space out in a roasting tin and roast for 25 mins until the corn is golden in places.
-
Meanwhile, combine the remaining chipotle paste with the yogurt, mayonnaise, lime juice and half the coriander. Transfer to a small serving bowl. Roll the cooked cobettes in the remaining coriander and serve alongside the spiced yogurt mixture for spooning over.
See more Corn on the cob recipes