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Herby corn cobettes with chipotle dip recipe

Herby corn cobettes with chipotle dip recipe

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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

  • 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

  1. 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.

  2. 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

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