7 2
Mexican-style barbecued corn

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Ingredients

Adjust Servings:
4 Corn on the cob, peeled
50 g Butter, melted
Sea salt
Freshly ground black pepper
Sweet smoked paprika
80 g Pecorino Romano cheese
1 Lime, quartered

Nutritional information

20g
Protein
15g
Carbs
450
Calories

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Mexican-style barbecued corn

fresh corn included

Why save a good-old roast for the weekend? This mini roast chicken for one rules any day

  • 2 hours
  • Serves 7
  • Easy

Ingredients

Directions

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Brush the corn with a little of the melted butter and season with salt and pepper. Place on a barbeque or in a preheated griddle pan and cook, turning the cobs, until lightly toasted.

Put the corn cobs in a large pan of salted water and bring to the boil. Simmer gently for about 15 minutes until the corn is cooked. Drain in a colander and allow to steam dry.

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Steps

1
Done

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2
Done

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