Spiced Mexican Cobs

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Feeds 8 - Ready in 20 Minutes


Load up your sweetcorn for a maximum hit of flavour

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  • 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