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Mexican corn on the cob recipe
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9 ratings
Spice up your summer cookout with this delicious barbecue side recipe. We've given traditional barbecued corn on the cob a tasty twist with fiery Mexican spices and fresh chilli, lime and coriander. See method
Ingredients
- 1 tsp fajita spice seasoning
- 15g butter, softened
- 4 supersweet mini corn on the cob
- 1 chilli, finely sliced, to garnish
- handful coriander, leaves picked and chopped, to garnish
- lime wedges, to serve
Each serving contains
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Energy
245kj
58kcal
3%
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Fat
4g
5%
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Saturates
2g
10%
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Sugars
1g
1%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 5.5g
Protein 1.1g
Fibre 1.5g
Method
- Combine the spice mix with the butter and rub over the corn cobs. Put each mini cob on a large square of foil and twist the ends of the foil to secure.
- Cook the cobs on a preheated barbecue, turning occasionally, for 15-20 minutes (or cook in a preheated oven gas 7, 220ºC, fan 200ºC for 10 minutes). Garnish with the chilli and coriander and serve with the lime wedges to squeeze over.
See more Barbecue recipes