Barbecued sweetcorn with a smoky rub

Barbecued sweetcorn with a smoky rub

Rub the barbecued corn with lime wedges for a real zing; lime is also a fresh and healthy alternative to butter. Sweetcorn is high in fibre and vitamin C, and the dish is low-fat.

4 out of 5 stars(1) Rate this recipe
High fibre
  • Serves4
  • CourseSnack
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

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Ingredients

  • 4 corn on the cobs, with husks
  • Sunflower oil spray
  • 1 tsp Bart Ras El Hanout or Cajun Seasoning
  • 1 tsp smoked paprika
  • 2 limes, cut into wedges, to serve

Method

  1. Preheat or light a barbecue (or place a griddle pan over a high heat). Remove the outer husk leaves so only 1 layer remains. Pull out the silk threads. Place the corn in a pan of boiling water for 5 minutes until tender. Drain well.

  2. Peel back the husks, spray the corn lightly with oil, then rub with the spices.

  3. Barbecue or griddle for 10 minutes, turning regularly, until tender and a little charred. Serve with lime wedges for rubbing over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

793kJ/ 189kcals

Fat

7.7g

Saturated Fat

1g

Carbohydrates

24.3g

Sugars

3.3g

Fibre

2.9g

Protein

5.6g

Salt

0.3g

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Overall rating (4/5)

4 out of 5 stars1 rating