| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 564 |
| Fat | 27g |
| Saturates | 16g |
| Protein | 14g |
| Carbs | 69g |
| Sugars | 17g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRemove the husks and kernels from the corn cobs.
Finely slice the chilli, removing the seeds if desired.
Zest and juice the lime.
Preheat the oven to 180°C, gas mark 4.
Grease and line a 20cm loose-bottomed cake tin.
Arrange the corn husks around the sides of the cake tin to form a lining around the sides.
In a medium-sized bowl, combine half the corn kernels and all the dry ingredients and set aside.
Melt 125g of butter.
In a separate bowl or jug combine the rest of the ingredients.
Stir the wet ingredients into the dry ingredients.
Pour the mixture into the lined cake tin and sprinkle the leftover corn kernels over the top.
Place in the preheated oven and bake for 40-45 minutes or until a skewer comes out clean.
Leave to cool slightly before removing it from the tin and serving with the remaining 50g salted butter.
