Spiced cob

Cooking time of 15 minutes – Serves 2

Nutritional Information

• 119 Kcal
• 1.7g Fat
• 0.2g Saturates
• 12g Carbohydrates
• 4.6g Fibre
• 12g Protein
• 0.2g Salt

Allergens & Dietary Requirements

Allergens

• Milk

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Vegetarian
• Lower carb
• Vegan
• Pescatarian

Ingredients

• 4 short corn cobs (approx. 70g each)
• 1 lime sliced into half and seeds removed
• 1 tsp cayenne/red chili powder (adjust to your spice preference)
• salt to taste

For the dip:

• 180g fat free yoghurt (dairy or dairy-free)
• ¼ tsp paprika
• juice of half a lime

Method

For the roti:

1. Wash the corn cobs
2. Parboil or steam the cobs in the microwave for 4-5minutes. Then pat dry with a tea towel or tissue
3. Turn on the cooker to a medium heat
4. Using tongs, char the cobs over an open flame
5. Alternatively, you can grill the cobs in the oven, turning them every 30-45 seconds until slightly browned
6. In a bowl combine the spices
7. Cut the lime in half and dip one-half into the spice mix
8. Then rub the lime with the spices against the cob to spread all the seasoning evenly
9. In a bowl season the yoghurt with the juice of half a lime and paprika. Optional – add salt and garnish with coriander