Chilli and Lime Sweetcorn

In August and September the fields around here are filled with maize. It’s perfectly possible to get disoriented walking through the giant stalks of ripening maize, rustling in the breeze. On the allotment you can’t get lost in my sweetcorn patch but the ripening sweetcorn is stunningly sweet, better than any you will buy in the shop and if you use it in this recipe you will find it a-maize-ing!


Serves : 2

Cooking time : 10 minutes


  • 2 cobs of sweetcorn or 4 half cobs
  • 1 lime
  • 1 jalapeno chilli
  • 1 tsp olive oil


If you have bought whole cobs or sweetcorn you might find it easier to fit in to a sauce pan if you cut in half using a large, sharp knife.

Fill a large sauce pan with water 1 cm deep. Cover the pan with the lid and bring to the boil. Once it has boiled, add the sweetcorn and simmer for 7 minutes.

Meanwhile wash your lime with warm water , dry and then zest using a fine grater or a zester.

Juice the lime and reserve the juice.

Finely slice the chilli.

When the sweetcorn is cooked, drain the sweetcorn and put it back in the pan. Add the chilli, lime zest, lime juice, oil and some salt a pepper to season. Warm through, shaking the sweetcorn a little so that it is coated in the chilli and lime mix.

Serve immediately.



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