Mexican baked corn
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- 8 Grower’s Selection Sweetcorn Cobettes
- 1tbsp vegetable oil
- 1 lime, zested
- 40g Parmesan, finely grated
- A few chives, chopped
Preheat the oven to 200C/180C Fan/Gas 6. Toss the corn in the oil, sprinkle with black pepper and wrap in foil. Place on a baking tray and roast in the oven for 20-25 mins until the corn begins to soften.
Open the foil and sprinkle the corn with the zest and Parmesan. Return to the oven, uncovered, and bake for 5-8 mins until the cheese is golden and melted. Sprinkle with chives to serve.