Roasted Corn with Lime

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Ingredients

For the corn

4 corn cobs

4 limes

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

 

 

Method

STEP 1

Slice the limes and the chilies into very thin rounds.     

STEP 2

Tear off four sheets of foil about 30cm long.

STEP 3

Placing the shiny side up, arrange nine slices of lime at the bottom of each sheet to form a square.

STEP 4

Scatter the chili slices evenly over the lime squares.

STEP 5

Brush each ear of corn with oil and sprinkle with a little salt.

STEP 6

Place the corn on the near side of each lime square then, using the foil roll the corn and limes together in the foil.

STEP 7

Seal the foil at the ends.

STEP 8

Roast for forty minutes at 180 degrees.

STEP 9

Mix all the dressing ingredients together.

STEP 10

When the corn is cooked remove from the foil and pour the dressing over it to serve.

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