Spicy Mexican corn on the cob

Grilled sweetcorn but not as you know it

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25 minutes
Serves 1
1 of 5 a day

Nutrition: Per serving

Kcal167
Fat11.5g
Salt0.79g
Sugar3.1g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

At a BBQ, you may be used to eating corn on the cob with lots of butter – but there is another way! This is a traditionally Mexican snack but we’ve changed it to be healthier while still having all the flavour. You’ll never want to eat corn on the cob the same way again!

Ingredients

1 small corn on the cob (around 100g)
1 tablespoon low-fat Greek-style yoghurt
1 tablespoon light mayonnaise
½ teaspoon hot paprika
30g feta cheese, crumbled
1 teaspoon fresh coriander, torn

Method

On a BBQ or under a hot grill, cook your corn, turning frequently, until the kernels are golden and the corn is cooked through (around 20 minutes).
Meanwhile, mix the yoghurt, mayonnaise and paprika in a bowl.
When the corn is cooked, cover with the yoghurt mixture. Top with the crumbled feta cheese and coriander so that it sticks and serve immediately.