Sweet Corn with Chipotle, Coriander and Lime

3:10 pm on 20 February 2015

I love this with lemon-infused olive oil, but if you don’t have that, a fresh New Zealand olive oil will work nicely. And my favourite chilli sauce is the La Morena brand, but you can use your favourite brand, or even fresh chilli. It’s quite a flexible dish that’s great hot or cold - see the notes at the end of the recipe for alternative ideas.

Serves 4


  • 4 sweet corn
  • 2 Tbsp extra virgin olive oil
  • 1-2 tsp chopped chipotle peppers in adobo sauce, or to taste
  • ½ tsp flaky sea salt, or to taste
  • Finely grated zest 1 lime
  • 1 Tbsp lime juice
  • ½ cup coarsely chopped coriander


1 Remove the silks and husks from the sweet corn. Using a sharp knife, slice off the kernels and transfer them to a large frying pan. Add the oil and put the pan over a medium heat. Once the corn is hot and cooking is underway, lower the temperature a little so that the corn partially steams rather than fries. Cook for 12-15 minutes, stirring often, until corn is steamy and looking juicy.

2 Stir in the chipotle, salt, lime zest and juice. Have a taste - it should taste delicious! Sprinkle over the chopped coriander, stir once or twice and transfer to a bowl.

3 I like this served hot, but because it is cooked in oil, it also works as a cold dish. Try it topped with barbecued boneless chicken thighs, or pan-fried fish fillets for a complete meal. Or add diced tomatoes and avocado and serve it as a salad with fish, lamb, chicken or pork dishes, or as a filling for wraps or tacos.

From Afternoons with Jesse Mulligan

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