Chilli & cheese sweetcorn
Waitrose and Partners

Chilli & cheese sweetcorn

Inspired by Mexican street corn, and smothered in flavoured mayo. 

5 out of 5 stars(1) Rate this recipe
  • Makes12
  • CourseSide
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 3 x packs 2 Essential Sweetcorn
  • 4 tbsp mayonnaise
  • 1 clove/s garlic, finely grated or chopped
  • ½ tsp chipotle chilli flakes or regular chilli flakes (optional)
  • 1 unwaxed lime, zest and juice
  • 150g Mexicana Original Hot! Cheddar with Spicy Jalapeño & Chilli Peppers (from the cheese counter), finely grated
  • 25g pack coriander, finely chopped
  • Rapeseed oil, to drizzle


  1. Bring a large saucepan of salted water to the boil and add the sweetcorn. Simmer for 8 minutes, until the corn turns bright yellow and is tender throughout. Drain, cut in half and add wooden skewers to create little corn lollipops. Set aside.

  2. Preheat a griddle pan or light a barbecue. Place the mayonnaise in a small bowl and stir in the garlic, chilli flakes (if using) and lime zest. Combine the grated cheese and coriander on a board or plate.

  3. Drizzle the corn with a little oil, then grill or griddle for 5 minutes, turning regularly until lightly blistered all over. While still hot, brush the cobs with the flavoured mayonnaise, ensuring they are thoroughly coated. Immediately roll them in the grated cheese mixture – the mayonnaise should give it something to stick to. Finish with a squeeze of lime juice.

Cook’s tip

The corn can be boiled in advance. The flavoured mayonnaise can also be made early and kept covered and chilled in the fridge for up to 24 hours. Soak the wooden skewers in cold water for 20 minutes before use to prevent them burning.


Typical values per item when made using specific products in recipe


847kJ/ 203kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating