Roasted Corn with Lime< Back
For the corn
4 corn cobs
2 long green chilies
½ tsp. salt
¼ cup cooking oil
For the dressing
1 cup yoghurt
½ tsp. Dijon mustard
½ tsp. red wine vinegar
1 tsp. lime juice
A perfect side dish is delicious with roast chicken. Recipe by Louise Harper
Slice the limes and the chilies into very thin rounds.
Tear off four sheets of foil about 30cm long.
Placing the shiny side up, arrange nine slices of lime at the bottom of each sheet to form a square.
Scatter the chili slices evenly over the lime squares.
Brush each ear of corn with oil and sprinkle with a little salt.
Place the corn on the near side of each lime square then, using the foil roll the corn and limes together in the foil.
Seal the foil at the ends.
Roast for forty minutes at 180 degrees.
Mix all the dressing ingredients together.
When the corn is cooked remove from the foil and pour the dressing over it to serve.