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  • 6 corn cobs
  • 2 tbs olive oil
  • 1/2 tsp smoked paprika
  • to taste chilli flakes or hot sauce, optional
  • 2 tbs Parmesan cheese, grated
  • 2 tbs coriander stalks and leaves, finely chopped
  • 1 lime, cut into wedges


  1. Heat a BBQ, griddle pan or frypan until very hot.
  2. If the corn cobs are in their green skins, pull the skins back but leave attached to make a handle. Remove the corn silks.
  3. Cook corn cobs on a high heat, turning often, until lightly charred all over (10 - 15 mins).
  4. Mix the olive oil and smoked paprika and chilli flakes (if using).
  5. Once the corn is cooked, brush with the paprika oil, sprinkle with parmesan and coriander and serve with lime wedges.

  • recipe step image
Comment: *To make this recipe dairy-free swap parmesan for a dairy-free alternative or leave off altogether.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

Nutrition Information

per serving per 100g
Energy 981 kJ 595 kJ
234 Cal 142 Cal
Protein 7.8 g 4.8 g
Fat, total 10.2 g 6.2 g
— saturated 1.7 g 1.1 g
Carbohydrate 23.1 g 14 g
— sugars 6.7 g 4.1 g
Sodium 31 mg 19 mg
Fibre 9.6 g 5.8 g

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