Herby corn cobettes with chipotle dip recipe
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- Serves 4 as a side
- 10 mins to prepare and 25 mins to cook
- 132 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 545kJ 132.0kcal
- Fat
- 10g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 6.5gProtein 3.2gFibre 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
