Mexican sweetcorn with smoky chilli, cheese and lime
- September 2011
- Serves 8
- Takes 10 minutes to make, 30 minutes to cook, plus soaking and preheating barbecue
Limes and chillies are the key ingredients in Debbie Major’s Mexican sweetcorn recipe.
- 17g (5g saturated)
- 24.1g (3.2g sugars)
If you can’t get sweetcorn in its husks, wrap the cobs in foil. You can also cook these on a griddle pan over a medium heat.
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