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Australian Recipes

Roasted Corn Cobs & Zesty Sweet Chilli Mayo

Roasted Corn Cobs & Zesty Sweet Chilli Mayo

with Parmesan

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Allergens:

Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Coconut Sweet Chilli Mayonnaise

(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)

2

Corn

1 packet

Coriander

1

Lemon

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Chilli Flakes

Nutritional Values

Calories440 kcal

Energy (kJ)1840 kJ

Fat25.3 g

of which saturates5.6 g

Carbohydrate40 g

of which sugars18.3 g

Dietary Fibre12.2 g

Protein15.2 g

Sodium237 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut corn cobs in half and place on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender and slightly charred, 20-25 minutes.

2

• While corn is roasting, zest lemon to get a pinch and slice into wedges. • Roughly chop coriander.

3

• On a serving plate, combine coconut sweet chilli mayonnaise, lemon zest, a squeeze of lemon juice, a pinch of chilli flakes (if using) and coriander (reserve some for garnish!).

4

• Transfer roasted corn cobs to the serving plate on top of the dressing. • Sprinkle with shaved Parmesan cheese, garnish with reserved coriander and serve with lemon wedges. Enjoy!

TIP: For maximum flavour, turn and coat the corn cobs before eating!

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