BBQ roast chicken & chunky chips
A naughty takeaway favourite made into a real meal. This chicken and chips combo just needs a bit of salad to ensure your halo
Mexican corn on the cob
Serves 4
Easy
Prep:
Cook:
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Skip to ingredients
- 4 corncobs
- 100g buttersoftened
- zest 1 lime
- 2 tsp chopped fresh chilli or 1 tsp chilli powdermild or hot, depending how spicy you like it
- limewedges, to serve
Nutrition: per serving
- kcal294
- fat23g
- saturates13g
- carbs19g
- sugars2g
- fibre2g
- protein4g
- salt0.4glow
Method
step 1
Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
step 2
Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.
