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Herby corn cobettes with chipotle dip recipe

3 ratings

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

Serves 4 as a side
10 mins to prepare and 25 mins to cook
132 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

1½ tbsp olive oil
1 tsp chipotle chilli paste
4 sweetcorn cobettes
75g 0% fat Greek yogurt
50g light mayonnaise
2 tsp lime juice
15g fresh coriander, finely chopped

If you don't have any limes, try a lemon instead

Each serving contains

Energy
545kj
132kcal 7%
Fat
10g 15%
Saturates
1g 7%
Sugars
3g 3%
Salt
0.3g 5%

of the reference intake
Carbohydrate 6.5g Protein 3.2g Fibre 0.3g

Method

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.

See more Corn on the cob recipes