Spiced corn on the cob

Spiced corn on the cob

  • serves 6
  • Easy

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



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


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


  • 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.

Nutritional Information

  • Kcals 495
  • Fat 37.2g
  • Saturates 10.7g
  • Carbs 25.8g
  • Fibre 3.2g
  • Protein 12.5g
  • Salt 1.5g