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Mexican corn on the cob recipe

Mexican corn on the cob recipe

8 ratings

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. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 58 calories / serving
  • Healthy
  • Vegetarian


  • 1 tsp fajita spice seasoning
  • 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

Each serving contains

  • Energy

  • 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


  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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