Definitions
Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
Safety Tip
When cutting corn cobs, be careful and always have the flat side of the corn down on the chopping board when cutting the halves into quarters.
| INGREDIENTS | SERVES 8 | SERVES 16 | SERVES 32 |
|---|---|---|---|
| Corn cobs | 4 | 8 | 16 |
| Olive oil | 50mL | 100mL | 200mL |
| Mayonnaise, reduced-fat | 1 tbsp | 2 tbsp | 4 tbsp |
| Paprika | 2 tsp | 4 tsp | 8 tsp |
| Black pepper | 1/4 tsp | 1/2 tsp | 1 tsp |
| Garlic powder | 1 tsp | 2 tsp | 4 tsp |
| Coriander, finely chopped | 1/4 cup | 1/2 cup | 1 cup |
| Parmesan cheese | 4 tbsp | 8 tbsp | 16 tbsp |
| Lemon juice | 1 tsp | 2 tsp | 4 tsp |
| Lime juice | 1 tsp | 2 tsp | 4 tsp |
Method
- Preheat the oven at 200°C.
- Cut the corn cobs into pieces. To do this, stand each corn cob up vertically, cut the corn cobs in half, then cut each half into quarters.
- In a small bowl add the oil, mayonnaise, paprika, pepper and garlic powder, stirring well to combine.
- Using a pastry brush, brush the spiced oil onto the corn pieces and lay them on a baking tray lined with baking paper.
- Place into the oven for 20-25 min or until curly, brown, and crispy.
- Place into a bowl and sprinkle with fresh coriander and parmesan cheese. Finish by squeezing fresh lime and lemon juice on top.
