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Mexican corn on the cob recipe

9 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

Ingredients

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
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

Method

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.
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.

See more Barbecue recipes