Quick ideas
Barbecued sweetcorn with chipotle and charred limes
You don't need to have a barbecue for this summery, vegetarian recipe – just roast the sweetcorn in the oven instead. Smoky corn, spicy mayonnaise and zesty-sweet caramelised limes make a delectable trio that's even better washed down with a cool beer.
Ingredients
- 4 corn cobs in their husks
- 150g mayonnaise
- 1½-2 tbsp smoky chipotle sauce
- 2 limes
- caster or soft brown sugar for sprinkling
- 4 tbsp fresh coriander, finely chopped
- 2 tbsp grated Cheddar or Double Gloucester
Method
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Step 1
BBQ or roast the corn in their husks for 20-25 minutes (200°C/Gas 6 if roasting).
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Step 2
Mix the mayonnaise in a serving bowl with the chipotle sauce, the juice from 1 lime, the cheese and 3 tablespoons of chopped coriander. Season.
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Step 3
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.
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Step 4
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.