- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- 2 serves veg or fruit
Take BBQ corn to the next level by teaming it with two mouth-watering condiments.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 4 corn cobs
- 1 tbs olive oil
- 1/4 cup (60g) sour cream
- 1/4 cup (75g) mayonnaise
- 1 1/2 tbs peri peri sauce
- 1/3 cup (80ml) Basil & Chilli Chimichurri
- 1 lemon, rind finely grated, juiced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Fold the corn husks back and tie with kitchen string. Remove the silk. Drizzle with oil and season. Cook, turning occasionally, for 10 mins or until corn is tender and lightly charred.
Step 2
Meanwhile, whisk the sour cream, mayonnaise and peri peri sauce in a small bowl with 1 tbs water. Season.
Step 3
Drizzle corn with the mayonnaise mixture and chimichurri. Sprinkle with lemon rind and drizzle with lemon juice to serve.
Recipe tip
*Complete this recipe with our 5-minute Basil & Chilli Chimichurri.
COOK. STORE. SAVE.
Leftover chimichurri is perfect for giving chicken dinners a herby lift. See how it’s done in our Chicken Chimichurri recipe.
