Chilli lime barbecue corn on the cob

Name: Chilli lime barbecue corn on the cob
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 corn on the cobs, husks removed; 100g coconut yoghurt, dairy free; 2 limes, zested and juiced; 1 tsp chilli flakes; 1 tsp smoked paprika; 1 garlic clove, crushed; 3 tbsp fresh coriander, chopped; 1 tbsp olive oil

Charred sweet corn rubbed with chilli, lime and coconut yoghurt for an easy vegan side.

Time25 min
LevelEasy
Costabout £1.13 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4corn on the cobshusks removed
100 gcoconut yoghurtdairy free
2limeszested and juiced
1 tspchilli flakes
1 tspsmoked paprika
1garlic clovecrushed
3 tbspfresh corianderchopped
1 tbspolive oil

Method

1
Boil the corn in water for 5 minutes, then drain and pat dry.
5 min
2
Mix the coconut yoghurt with the lime zest, half the juice, garlic and a pinch of salt.
3
Brush the corn with oil. Grill over a high heat for 8 to 10 minutes, turning, until charred in patches.
9 min
4
Spread the yoghurt over the hot corn. Dust with paprika and chilli flakes.
5
Finish with coriander and the rest of the lime juice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.