Mexican corn on the cob
If you cooked our pork escalopes a few weeks ago you might have some chipotle paste to use up. Instead of serving corn cobs with calorie-rich butter, how about slathering them with this spicy chipotle dressing.
- 95 per serving
- 4 garlic cloves, skin on
- 4 large corn cobs, husks removed
- wedges of lime, to serve
- flaked sea salt
- freshly ground black pepper
- 2 tbsp light mayonnaise
- 2 tbsp low-fat yoghurt
- zest of 1 lime
- 1 tbsp chipotle paste
Bring a large saucepan of water to the boil, add the garlic cloves and boil them for 5 minutes. Remove the garlic cloves with a slotted spoon and set them aside, then add the corn cobs. Boil for 2–3 minutes, until the corn is tender but still has a bit of bite to it. Remove the pan from the heat and drain the corn cobs.
To make the dressing, squeeze the garlic flesh from the skins into a small bowl and mash them to a paste. Mix with the mayonnaise, yoghurt, lime zest and chipotle, then season with salt and pepper.
Serve the cobs with sea salt, black pepper and wedges of lime, with the bowl of spicy dressing on the side so everyone can help themselves.