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Chipotle mayo sweetcorn with veg burgers
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A delicious way to jazz up corn on the cob. Spicy, smoky chilli mayo and salty feta are delicious spooned over the top. Cook the cobs on the barbecue to add another layer of smokiness.
200g pack sweet potato and quinoa burgers
2 wholemeal or granary rolls, split open
2 essential Waitrose Sweetcorn, any husk or string removed
1 tsp sunflower oil
1 lime, zest and juice
1½ tbsp mayonnaise
1 tsp Cooks’ Ingredients Chipotle Paste
100g red cabbage, finely shredded
1 salad onion, finely sliced
30g feta, crumbled
1 tbsp finely chopped coriander leaves
1. Preheat the oven to 190˚C, gas mark 5. Carefully place the burgers on a baking tray and bake for 15 minutes, adding the rolls for the final 3 minutes. Meanwhile, place the whole sweetcorn in a large pan with 5 tbsp water, cover with a lid and set over a medium-high heat. Cook, shaking the pan occasionally, for 5 minutes, then uncover, add the oil and fry, turning regularly, for another 8-10 minutes.
2. While the burgers and corn are cooking, mix the lime zest, mayonnaise and chipotle paste; set aside. Toss the red cabbage and salad onion with the lime juice, then stir through ½ tbsp of the chipotle mayonnaise.
3. Fill the rolls with the burgers and red cabbage. Spread the remaining chipotle mayonnaise over the corn and sprinkle with the feta and coriander; serve together.
The corn on the cob can also be cooked on the barbecue. Rub with sunflower oil and cook over a medium heat for 10-12 minutes until charred all over.
This recipe appeared within the August 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in July 2019.