Spiced mexican cobs

Spiced mexican cobs


Load up your sweetcorn for a maximum hit of flavour

  • Feeds 8Feeds 8
  • Ready in 20 minutes

Each serving contains

  • Energy
    649kj 155kcal
  • Fat
    Med 8%
  • Saturates
    Med 10%
  • Sugar
    Low 8%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 18g


  • 8 Co-op sweetcorn cobettes
  • Juice of 2 limes, zest of 1
  • 2 red chillies, chopped
  • 1 tbsp Co-op olive oil
  • 60g Parmigiano Reggiano, grated
  • Handful fresh coriander, roughly chopped


  1. Cook the sweetcorn in boiling water for around 6 mins, until just tender
  2. Drain and put in a bowl with the juice of 1 lime and half the chilli
  3. Heat the olive oil in a griddle or frying pan, then fry the corn for 4-5 mins, turning occasionally, until it’s just starting to char
  4. To serve, transfer to a serving plate, then add the remaining lime juice and chilli, the zest and cheese, and scatter over the coriander

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