Sticky chilli mini corn cobs with bacon bits

Sticky chilli mini corn cobs with bacon bits

Smoky bacon and a chilli kick complement the sweet, buttery corn

By , 29 April 2020

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Sticky chilli mini corn cobs with bacon bits
  • 25 Mins

  • Serves: 4

Nutritional Info
Each 266g serving contains
  • Energy

    1046KJ

    250KCAL

    13%
  • Fat

    12.0g

    med

    17%
  • Saturates

    4.8g

    med

    24%
  • Sugars

    7.7g

    low

    9%
  • Salt

    0.69g

    low

    12%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
  • 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
Method
  • 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.