Spicy Mexican corn on the cob

Grilled sweetcorn but not as you know it

1 ratings

25 minutes
Serves 1
1 of 5 a day

Nutrition: Per serving

Kcal167
Fat11.5g
Salt0.79g
Sugar3.1g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

At a BBQ, you may be used to eating corn on the cob with lots of butter – but there is another way! This is a traditionally Mexican snack but we’ve changed it to be healthier while still having all the flavour. You’ll never want to eat corn on the cob the same way again!

Ingredients

1 small corn on the cob (around 100g)
1 tablespoon low-fat Greek-style yoghurt
1 tablespoon light mayonnaise
½ teaspoon hot paprika
30g feta cheese, crumbled
1 teaspoon fresh coriander, torn

Method

On a BBQ or under a hot grill, cook your corn, turning frequently, until the kernels are golden and the corn is cooked through (around 20 minutes).
Meanwhile, mix the yoghurt, mayonnaise and paprika in a bowl.
When the corn is cooked, cover with the yoghurt mixture. Top with the crumbled feta cheese and coriander so that it sticks and serve immediately.

Use cayenne pepper for an added kick of heat!