Barbecued sweetcorn with chipotle mayo dressing recipe
There are few things as delicious as barbecued sweetcorn. If you can't get a fire going outside, roast them in your oven instead.
Ingredients
- 4 corn cobs in their husks
- 150 g mayonnaise
- 2 tbsp smoky chipotle sauce
- 1 lime, juice only
- 1 lime, cut into four wedges
- 1 pinch caster or soft brown sugar for sprinkling
- 4 tbsp finely chopped coriander
- 2 tbsp grated cheddar or double gloucester cheese
- 4 corn cobs in their husks
- 5.3 oz mayonnaise
- 2 tbsp smoky chipotle sauce
- 1 lime, juice only
- 1 lime, cut into four wedges
- 1 pinch caster or soft brown sugar for sprinkling
- 4 tbsp finely chopped coriander
- 2 tbsp grated cheddar or double gloucester cheese
- 4 corn cobs in their husks
- 5.3 oz mayonnaise
- 2 tbsp smoky chipotle sauce
- 1 lime, juice only
- 1 lime, cut into four wedges
- 1 pinch caster or soft brown sugar for sprinkling
- 4 tbsp finely chopped coriander
- 2 tbsp grated cheddar or double gloucester cheese
Details
- Cuisine: English
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Barbecue or roast the corn in their husks for 20-25 mins (200C if roasting).
- Mix the mayo in a serving bowl with the chipotle sauce, the juice from 1 lime, the cheese and 3 tbsp chopped coriander. Season.
- When the sweetcorn is just about done, chop the other lime into 4 wedges. Sprinkle with a little sugar and char on the BBQ, griddle or frying pan until caramelised.
- Roll back the husks of the sweetcorn. Sprinkle the rest of the coriander over the mayo dressing and serve to spread over the corn, with a wedge of lime to squeeze over the top.
Recipe devised by Kirsty Hale for Riverford.
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