Mexican corn on the cob recipe
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- Serves 4
- 10 mins to prepare and 20 mins to cook
- 58 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 245kJ 58.0kcal
- Fat
- 4g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 5.5gProtein 1.1gFibre 1.5g
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Method
- Combine the spice mix with the butter and rub over the corncobs. 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
