Grilled sweetcorn
In this recipe, shared with you from My Food Bag, corn takes centre stage cooked on the barbie with a Mexican-inspired flavour blend. The humble corn cob is a wonderfully versatile veggie that adds a hint of sweetness to many a dish. Perfection!
SERVES6
TIME TO MAKE15 - 30 mins
MEAL TYPELunch
TIME TO MAKE15 - 30 mins
MEAL TYPELunch
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Method:
- Before you start. Preheat the BBQ grill to medium-high, if using.
- Prep corn. Peel husks from corn but leave the husk attached at the end.
- Make marinade. Combine olive oil, smoked paprika, chilli and lime in a bowl with a pinch of salt.
- Cook corn. Brush or spoon the oil mixture over the corn. Heat a dry grill fry pan on medium-high heat. Cook corn for about 10 minutes, turning often, until charred and tender.
- To finish. Prep parsley.
- Serve. Corn on a platter topped with parsley.
Tips:
- Use dried chilli flakes instead of fresh chilli, or leave them out if you prefer less spice.
- Garnish with another fresh herb like coriander if you don’t have fresh parsley.
- Corn
- 6sweetcorn cobs
- 2 tbspolive oil
- 1 tspsmoked paprika
- 1red chilli, finely chopped
- 1lime, juiced
- To serve
- 3 tbspparsley, roughly chopped
Per serve
- Energy590kJ
- Total Fat6.4g
- Total Carbohydrate16.2g
- Protein3.2g
Method:
- Before you start. Preheat the BBQ grill to medium-high, if using.
- Prep corn. Peel husks from corn but leave the husk attached at the end.
- Make marinade. Combine olive oil, smoked paprika, chilli and lime in a bowl with a pinch of salt.
- Cook corn. Brush or spoon the oil mixture over the corn. Heat a dry grill fry pan on medium-high heat. Cook corn for about 10 minutes, turning often, until charred and tender.
- To finish. Prep parsley.
- Serve. Corn on a platter topped with parsley.
Tips:
- Use dried chilli flakes instead of fresh chilli, or leave them out if you prefer less spice.
- Garnish with another fresh herb like coriander if you don’t have fresh parsley.
Ingredients
- Corn
- 6sweetcorn cobs
- 2 tbspolive oil
- 1 tspsmoked paprika
- 1red chilli, finely chopped
- 1lime, juiced
- To serve
- 3 tbspparsley, roughly chopped
Ingredients
- Corn
- 6sweetcorn cobs
- 2 tbspolive oil
- 1 tspsmoked paprika
- 1red chilli, finely chopped
- 1lime, juiced
- To serve
- 3 tbspparsley, roughly chopped
Nutrition Facts
Per serve
- Energy590kJ
- Total Fat6.4g
- Total Carbohydrate16.2g
- Protein3.2g
Method:
- Before you start. Preheat the BBQ grill to medium-high, if using.
- Prep corn. Peel husks from corn but leave the husk attached at the end.
- Make marinade. Combine olive oil, smoked paprika, chilli and lime in a bowl with a pinch of salt.
- Cook corn. Brush or spoon the oil mixture over the corn. Heat a dry grill fry pan on medium-high heat. Cook corn for about 10 minutes, turning often, until charred and tender.
- To finish. Prep parsley.
- Serve. Corn on a platter topped with parsley.
Tips:
- Use dried chilli flakes instead of fresh chilli, or leave them out if you prefer less spice.
- Garnish with another fresh herb like coriander if you don’t have fresh parsley.
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