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Corn and capsicum skewers with lime and chilli salt
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Sweet corn and capsicum balance tangy lime and spicy chili salt in this fresh, crunchy side dish.
Ingredients:
  • 6 corn cobs, husks and silk removed
  • 12 sweet mini capsicums
  • Olive oil cooking spray
  • 2 tsp finely grated lime rind
  • 1/2 tsp dried chilli flakes
  • 9.60 gm sea salt
Instructions:
  • Place corn on a large microwave-safe plate, add 2 tablespoons of water, cover, and microwave on high for 4 minutes until tender. Let it cool for 10 minutes, then pat dry with a paper towel. Trim the ends of the corn cobs and cut each cob into 3 rounds.
  • Using a small sharp knife, carefully cut around the stem of 1 capsicum, then remove and discard it. Using a teaspoon, scoop out and discard the seeds and membrane. Repeat the process with the remaining capsicums.
  • Skewer the corn and capsicums in an alternating pattern. Arrange them on a baking tray and generously spray with oil.
  • Mix fresh lime juice, spicy chilli flakes, and a pinch of salt in a small bowl. Preheat a barbecue plate or chargrill over medium heat. Grill skewers, flipping occasionally, for 5 to 6 minutes until veggies are soft. Transfer to a plate, sprinkle with the zesty lime-chilli salt blend, and serve.

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