Spiced Mexican Cobs
Feeds 8 - Ready in 20 Minutes
Gluten-Free
Load up your sweetcorn for a maximum hit of flavour
Ingredients:
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8 Co-op sweetcorn cobettes
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Juice of 2 limes, zest of 1
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2 red chillies, chopped
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1 tbsp Co-op olive oil
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60g Parmigiano Reggiano, grated
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Handful fresh coriander, roughly chopped
Directions:
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Cook the sweetcorn in boiling water for around 6 mins, until just tender
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Drain and put in a bowl with the juice of 1 lime and half the chilli
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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
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To serve, transfer to a serving plate, then add the remaining lime juice and chilli, the zest and cheese, and scatter over the coriander