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Supercharged corn on the cob recipe

Supercharged corn on the cob recipe

14 ratings

Jamie Oliver says, "Fresh corn is fantastic on its own, but if you struggle to get veg into your kids, adding a topping is a great way to get them to eat more of it. They'll love getting stuck in with the rolling, so get a mini production line going and have fun with it." See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 195 calories / serving
  • Healthy


  • 2 smoked streaky bacon rashers
  • 50g fine breadcrumbs (see tip)
  • 2 sprigs fresh rosemary, optional
  • 4 corn cobs
  • 30g Parmigiano Reggiano
  • 4 tbsp natural yogurt
  • 1 lime
  • ¼ tsp smoked paprika
  • extra virgin olive oil
Source of protein, which supports the maintenance of muscle mass

Each serving contains

  • Energy

  • Fat

    9g 32%
  • Saturates

    3g 16%
  • Sugars

    9g 10%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 21.5g Protein 8.1g Fibre 3.4g


JO 155x255
  1. Very finely chop the bacon and fry in a large non-stick frying pan on a high heat for 2 mins. Add the breadcrumbs, then pick in the rosemary (if using) and fry for a further 4 mins, or until golden and crisp. Tip out onto a plate and leave to cool.
  2. Add the corn to the same pan and cook for 10 mins, or until tender and charred, turning occasionally.
  3. Finely grate the Parmesan onto a clean plate.
  4. Spread the yogurt onto another plate and squeeze over half the lime juice. Dust with the paprika, then drizzle over 1 tbsp oil and mix well. Season to taste, if needed.
  5. Roll each cob in the yogurt, then the cheese and finally the breadcrumb mixture, pressing so all the flavours stick to the outside. Cut the remaining lime half into wedges for squeezing over, and get stuck in!

Jamie's healthier swap: "Make healthier wholemeal breadcrumbs by blitzing slightly stale wholemeal bread in a food processor."

See more Healthy recipes

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