Corn on the Cob with Chilli and Lime

17 Sep 2023

It doesn’t need to be barbecue season to eat this dish. The fresh chilli and lime flavours really give this vegetable side dish a zing!


2 corn on the cob (husks removed)
1 lime
25g unsaturated fat spread
1 x 5ml spoon chilli powder


Large saucepan and lid
Chopping board
Large sharp knife
Slotted spoon
Small mixing bowl
Measuring spoons
Table knife
Pan stand
Wooden spoon


  1. Half-fill the saucepan with water and bring to the boil.
  2. Cut the corn cobs in half widthways to make 4 pieces.
  3. Put the corn into the boiling water using the slotted spoon and cook, with the lid on, for 8–10 minutes until tender.
  4. Grate the zest from the lime and place it in the bowl.
  5. Add the spread and chilli powder. Mix until well combined.
  6. Drain the corn when cooked.
  7. Place the spread mix into the warm pan and add the corn. Mix well to coat the corn.

Skills used include:
Measuring, chopping, grating, mixing/combining and boiling/simmering.

Top Tips

  • Buy small corn cobs as the large cobs are quite difficult to cut in half.
  • Serve with Barbecue Pork Ribs.

Something to try next time

  • Replace the chilli powder with 1 small finely chopped fresh red chilli.
  • Try different flavourings for the spread, such as mint and lemon.

Prepare now, eat later

  • Prepare the spread mix, cover the bowl with cling film and keep in the fridge for up to 2 days.
  • The corn is delicious cooked on the barbecue. Cool at step 6 and place each cob onto a square of foil. Top with a ¼ of the spread mix and wrap tightly. Store in the fridge for up to 24 hours. To cook, place on a hot barbecue for about 5-7 minutes or until hot. Alternatively bake in a preheated oven at 200˚C, 180˚C or gas mark 6 for 10 minutes.