Loaded Corn on the Cob
The perfect recipe for when you fire up the BBQ.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
1 bag frozen corn on the cob
4tbsp fat-free Greek-style yoghurt
Zest and juice 1 lime
100g Grana Padano cheese, finely grated
Handful of baby tomatoes, roughly chopped
1 mango, finely diced
1 spring onion, sliced
Fresh mint, roughly chopped
Method
Place the corn into boiling water. Cover, bring back to the boil and simmer for 4 minutes then remove from the water and set aside.
Place a griddle pan over a high heat or preheat your BBQ and drizzle the corn with the olive oil.
Place the corn onto the griddle pan or BBQ and cook, turning occasionally, for about 5 minutes, or until nicely golden and charred all over. Allow to cool slightly.
Mix the yoghurt with the lime zest and half the lime juice. Set aside
Mix the tomatoes, mango, spring onion, mint and remaining lime juice in another bowl. Set aside.
Transfer corn to plates, spoon over the yoghurt drizzle and top with the additional mixture.
Serve immediately.
