BBQ corn on the cob
Serves 6
Easy
Total time:
Pep-up this grilled Mexican street snack with punchy Korean gochujang sauce for your next barbecue
Skip to ingredients
- 6 corn on the cobs
- rapeseed oil
- (or veggie alternative) 50g parmesanfinely grated
- to serve lime wedges
ELOTES SAUCE
- 5 tbsp mayonnaise
- 6 tbsp soured cream
- 150g feta cheesefinely crumbled
- 1 limezested and juiced
- 2 tbsp gochujang or chilli paste or sauce
- 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
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.
