Grilled corn on the cob recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 262 calories / serving
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Pre-heat the grill to hot.

Brush the corn with the olive oil and season well with salt, pepper and some chilli flaked. Grill until lightly charred all over, turning occasionally.

Meanwhile, whisk together the white wine vinegar, mustard, seasoning and chilli flakes in a small mixing bowl until smooth. Whisk in the olive oil in a slow, steady stream until you have a thickened dressing. Arrange the lettuce, tomato and avocado between 4 serving plates.

Lay a corn on top and dress with the dressing. Garnish with the lime wedges and some chopped chives before serving.

  • Ingredients

  • 4 corn on the cob, leaves removed
  • 40ml olive oil
  • 1 large Romaine lettuce, leaves separated and heart cut into 4
  • 2 large salad tomatoes, cut into wedges
  • small bunch of chives, chopped
  • 1 avocado, de-stoned and quartered
  • ½tsp dried chilli flakes
  • lime wedges, to garnish
  • For the dressing

  • 50ml groundnut oil
  • 1tbsp white wine vinegar
  • ½tbsp wholegrain mustard
  • ½tsp dried chilli flakes
  • salt
  • pepper
  • Energy 1090kj 262kcal 13%
  • Fat 20g 29%
  • Saturates 4g 19%
  • Sugars 4g 4%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 17g Protein 4.5g Fibre 7.4g


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