mexican baked corn

Mexican baked corn

It may sound corny but you’ll fall in love with this Mexican street-food classic

By , 07 February 2017

(1 vote)

Mexican baked corn
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 118g serving contains
  • Energy

    553KJ

    132KCAL

    7%
  • Fat

    7.6g

    med

    11%
  • Saturates

    2.5g

    med

    13%
  • Sugars

    2.1g

    low

    2%
  • Salt

    0.17g

    low

    3%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 469kJ/112kcal.
Ingredients
  • 8 Grower’s Selection Sweetcorn Cobettes
  • 1tbsp vegetable oil
  • 1 lime, zested
  • 40g Parmesan, finely grated
  • A few chives, chopped
Method
  • 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.