Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 6 people
Estimated cost per serve is 2.73 dollar
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 2teaspoons Tabasco chipotle sauce
- 1/2 cup light Greek-style natural yoghurt
- 6 corn cobs, husks attached
- 1 lime, cut into wedges
- 1/4 bunch coriander, leaves picked
- 3 spring onions, trimmed, thinly sliced
Description
Charred corn is a juicy summertime staple, but this healthier version pairs it with a creamy chipotle yoghurt sauce that will have you licking your fingers.
Method
Step 1 of 4
Fold sauce through yoghurt in a small bowl. Season with pepper. Set aside.
Step 2 of 4
Peel back husks on corn cobs to expose corn kernels and tie back with kitchen string. Remove corn silk and discard. Heat a greased barbecue grill on medium-high heat. Cook corn, turning occasionally, for 10 minutes or until charred and tender. Transfer corn to a board. Cover to keep warm.
Step 3 of 4
Add lime to barbecue grill. Cook for 1 minute each side or until charred.
Step 4 of 4
Drizzle corn with sauce. Sprinkle with coriander and onion, and season with pepper. Serve corn with lime.
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