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!
Ingredients
2 corn on the cob (husks removed)
1 lime
25g unsaturated fat spread
1 x 5ml spoon chilli powder
Equipment
Large saucepan and lid
Chopping board
Large sharp knife
Slotted spoon
Grater
Small mixing bowl
Measuring spoons
Table knife
Colander
Pan stand
Wooden spoon
Instructions
- Half-fill the saucepan with water and bring to the boil.
- Cut the corn cobs in half widthways to make 4 pieces.
- Put the corn into the boiling water using the slotted spoon and cook, with the lid on, for 8–10 minutes until tender.
- Grate the zest from the lime and place it in the bowl.
- Add the spread and chilli powder. Mix until well combined.
- Drain the corn when cooked.
- 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.
