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BBQ corn on the cob
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Serves 6
Easy
Total time: 20 mins
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Pep-up this grilled Mexican street snack with punchy Korean gochujang sauce for your next barbecue
Vegetarian
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Ingredients
Nutrition
-
6 corn on the cobs
-
rapeseed oil
-
(or veggie alternative) 50g parmesan
finely grated
-
to serve lime wedges
ELOTES SAUCE
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5 tbsp mayonnaise
-
6 tbsp soured cream
-
150g feta cheese
finely crumbled
-
1 lime
zested and juiced
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2 tbsp gochujang or chilli paste or sauce
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1/4 tsp smoked paprika
-
finely chopped to make 2 tbsp coriander
Nutrition: per serving
- kcal495
- fat37.2g
- saturates10.7g
- carbs25.8g
- fibre3.2g
- protein12.5g
- salt1.5g
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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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