Sticky chilli mini corn cobs with bacon bits
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- 8 Frozen for Freshness Mini Corn Cobs, thawed
- 25g unsalted butter
- 4tbsp Asda Light Sweet Chilli Sauce
- 3 rashers Extra Special Oak Smoked Dry Cured Streaky Bacon
- 2 spring onions, chopped
- 1tbsp chopped parsley
Heat the barbecue to medium-high, or the oven to 220C/200C Fan/Gas 8.
Place the corn cobs on individual sheets of foil, then dot each one with a knob of the butter and drizzle over ½tbsp of the sweet chilli sauce.
Wrap each cob tightly in the foil. Barbecue or oven-cook for 20 mins, turning occasionally.
Meanwhile, fry the bacon in a nonstick pan for 4 mins on each side or until very crisp. Set aside to cool slightly.
Unwrap the cobs and transfer to a serving dish. Drizzle over juices from the foil, crumble over the bacon and garnish with the spring onions and parsley. Serve immediately, 2 cobs per person.