Mexican corn on the cob recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 58 calories / serving
  • Healthy
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Spice up your summer cookout with this delicious barbecue side recipe. We've given traditional barbecued corn on the cob a tasty twist with fiery Mexican spices and fresh chilli, lime and coriander. 

  1. Combine the spice mix with the butter and rub over the corn cobs. Put each mini cob on a large square of foil and twist the ends of the foil to secure.
  2. Cook the cobs on a preheated barbecue, turning occasionally, for 15-20 minutes (or cook in a preheated oven gas 7, 220ºC, fan 200ºC for 10 minutes). Garnish with the chilli and coriander and serve with the lime wedges to squeeze over.

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  • Ingredients

  • 1 tsp fajita herb and spice blend
  • 15g butter, softened
  • 4 supersweet mini corn on the cob
  • 1 chilli, finely sliced, to garnish
  • handful coriander, leaves picked and chopped, to garnish
  • lime wedges, to serve
  • Energy 245kj 58kcal 3%
  • Fat 4g 5%
  • Saturates 2g 10%
  • Sugars 1g 1%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 5.5g Protein 1.1g Fibre 1.5g


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