Olive Magazine
Spiced corn on the cob

BBQ corn on the cob

Published: July 29, 2015 at 7:21 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Pep-up this grilled Mexican street snack with punchy Korean gochujang sauce for your next barbecue

  • Vegetarian
Nutrition:
NutrientUnit
kcal495
fat37.2g
saturates10.7g
carbs25.8g
fibre3.2g
protein12.5g
salt1.5g
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Ingredients

  • corn on the cobs
  • rapeseed oil
  • (or veggie alternative) 50g parmesan, finely grated
  • to serve lime wedges

ELOTES SAUCE

  • 5 tbsp mayonnaise
  • 6 tbsp soured cream
  • 150g feta cheese, finely crumbled 
  • 1 lime, zested and juiced
  • 2 tbsp gochujang or chilli paste or sauce
  • 1/4 tsp smoked paprika
  • finely chopped to make 2 tbsp coriander

Method

  • STEP 1

    Mix all the sauce ingredients then scoop them into a shallow baking dish or tray. This will make it easier to coat the corn.

  • STEP 2

    Heat the barbecue or a griddle pan. Brush the corn cobs with a little bit of oil and grill for 8-10 minutes (or 15-20 minutes on a griddle pan), turning occasionally so they’re charred
    all over. Dunk them straight into the sauce, turning the cobs to coat them all over. Sprinkle with the parmesan and serve with lime wedges and any leftover sauce.

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