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Golden cobettes get brought up a notch with a chipotle dip - a great side option for your next BBQ with friends and family. Think of it as a British summer take on Mexican esquites, a street food corn salad, that guarantees freshness and smokiness in every mouthful. See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Mix the oil with ½ tsp chipotle paste, season, then brush or rub over the cobettes. Space out in a roasting tin and roast for 25 mins until the corn is golden in places.
Meanwhile, combine the remaining chipotle paste with the yogurt, mayonnaise, lime juice and half the coriander. Transfer to a small serving bowl. Roll the cooked cobettes in the remaining coriander and serve alongside the spiced yogurt mixture for spooning over.
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