Ingredients – Corn Cobs
Product used:
1 packet of McCain Corn Cobbettes
- 50g of butter – melted
- 1 tbs of honey
- 1 tsp of cayenne pepper
- 2 tsp of sweet smoked paprika
- ½ cup of finely grated parmesan cheese
- Lime wedges to serve
Method
1. | Place McCain Corn Cobbettes in a large pan of salted water and bring to the boil. Simmer gently for 8 minutes, or until the corn is tender. Drain in a colander and allow to steam dry. |
2. | Meanwhile, for spicy mayo, combine mayonnaise and cayenne pepper in a small bowl. For spice mix, combine cayenne pepper and sweet smoked paprika. |
3. | Place melted butter with honey into a small bowl and stir well to combine. Once the Corn Cobbettes are dry, brush with a little of the butter and honey mixture. Place on a barbeque or in a preheated grill pan and cook, turning the Corn Cobbettes, until lightly toasted. |
4. | Pour the remaining melted butter and honey mixture into a shallow tray. Remove the Corn Cobbettes from the grill and roll in the butter and honey mixture, sprinkle with spice rub and serve with spicy mayo, wedges of lime and topped with finely grated parmesan cheese. |
Sweet and Spicy BBQ Corn Cobbettes
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Place McCain Corn Cobbettes in a large pan of salted water and bring to the boil. Simmer gently for 8 minutes, or until the corn is tender. Drain in a colander and allow to steam dry. |
2 | Meanwhile, for spicy mayo, combine mayonnaise and cayenne pepper in a small bowl. For spice mix, combine cayenne pepper and sweet smoked paprika. |
3 | Place melted butter with honey into a small bowl and stir well to combine. Once the Corn Cobbettes are dry, brush with a little of the butter and honey mixture. Place on a barbeque or in a preheated grill pan and cook, turning the Corn Cobbettes, until lightly toasted. |
4 | Pour the remaining melted butter and honey mixture into a shallow tray. Remove the Corn Cobbettes from the grill and roll in the butter and honey mixture, sprinkle with spice rub and serve with spicy mayo, wedges of lime and topped with finely grated parmesan cheese. |