Corn on the Cob with Chipotle Drizzle

6 corn on the cob ½ C (125 ml) Flora Regular, melted ½ tsp (2.5 ml) chilli flakes 1 tsp (5 ml) Chipotle spice 1 tsp (5 ml) salt Juice of 1 lime To Serve 1 Tbsp (15 ml) finely chopped chives 100 g feta cheese, crumbled A crack of black pepper A small handful of micro or regular coriander (chopped)

Succulent corn on the cob drizzled with a smoky chipotle sauce. Delight the taste buds with this perfect blend of sweet and spicy flavours.

Makes: 6

Preparation time: 20 minutes

Cooking time: 20 minutes

Difficulty: easy

Corn on the Cob with Chipotle Drizzle

Boil the corn cobs in a large pot of salted water for 10 minutes until bright yellow, then drain and set aside.

Add the chilli flakes, Chipotle spice, salt and lime juice to the melted Flora Regular and mix to combine. 

To finish, the corn can be grilled on a medium heat braai or in a griddle pan on the stove. Generously brush the corn with the spiced Flora Regular mixture and then cook on all sides until evenly charred and caramelised. 

To Serve

Finish the corn by drizzling over any remaining marinade mixture. Garnish with crumbled feta,  chives and black pepper and finish with coriander, if using. Ideal as a tasty braai side or alongside a midweek meal.

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