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Pick 'n' mix corn recipe

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Everyone has a favourite corn topping so this pick ‘n’ mix option solves all your problems. With chilli cheese mayo, jalapeno butter or a sweet coconut sugar, this satisfying snack is perfect for feeding a crowd. See method

Serves 6
5 mins to prepare and 10 mins to cook
190 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

6 large corn on the cobs

For the chilli cheese

2 tbsp light mayonnaise
2 tsp lemon juice
20g vegetarian hard cheese, finely grated
1 tsp chilli flakes

For the jalapeño butter

20g salted butter, softened
6 sliced jalapeños from a jar, chopped
1 green chilli, seeded and finely chopped
1 lime, zested

For the coconut sugar

25g (3/4oz) desiccated coconut
25g (3/4oz) golden caster sugar
1 tbsp butter, melted

If you don't have any limes, try a lemon instead

Each serving contains

Energy
740kj
190kcal 10%
Fat
11g 15%
Saturates
6g 29%
Sugars
7g 7%
Salt
0.4g 6%

of the reference intake
Carbohydrate 19.6g Protein 4.5g Fibre 4.4g

Method

For the chilli cheese, mix the mayo, lemon juice and cheese in a bowl.
To make the jalapeño butter, simply mash all of the ingredients together.
For the coconut sugar, toast the dessicated coconut in a frying pan over a low heat, stirring until golden brown. Mix straight away with the sugar, a little salt and plenty of black pepper.
Cut each corn cob into 3 smaller chunks. Bring a pan of water to the boil, add the cobs and simmer for 3-4 mins, until tender when pierced with a knife. Drain, then divide into 3 batches.
Brush the cheesy mayonnaise over one batch of corn, then sprinkle with the chilli flakes. Spoon the jalapeño butter over the second batch. Toss the third batch in the melted butter and sprinkle over the coconut sugar. Let your guests dig in with their hands, or poke a skewer into each cob to serve.

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