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Mexican Street Corn Loaded Wedges

Mexican Street Corn Loaded Wedges

Mexican Street Corn Loaded Wedges

  • Prepare time30 minutes
  • Cooking Time20 minutes
  • ServesServes 4
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Product used:
Pub Style Wedges
Available at https://shop.coles.com.au/mccain-potato-wedges-crunchy-frozen
  • 1 x 750g McCain Pub Style Wedges
  • 1 cup defrosted McCain corn kernels, or kernels from 2 corn cobs
  • 1Tbs pickled jalapeno chillies, chopped
  • ¼ cup chopped coriander stalks and leaves
  • 1 Tbs jalapeno pickling liquid
  • 1/3 cup chipotle mayo (or mix 1/3 cup mayo with 1tsp lime juice, 2tsp smoked paprika and chilli flakes to taste)
  • 2 Tbs crumbled feta cheese
  • lime cheeks, to serve

Method

1.Heat oven to 230oC (210oC fan forced) Place pub style wedges evenly as a single layer on a tray, and bake according to pack instructions.
2.While baking, heat a pan over high heat. Cut corn kernels from the cob, or if using defrosted, pat dry on a paper towel. Chargrill the corn kernels for 2 -3 minutes, until lightly charred.
3.Combine charred kernels with jalapeno chillies, coriander and jalapeno pickling liquid and toss gently to combine.
4.To serve, pile the hot wedges on a serving dish. Spoon over the corn mixture, dollop with chipotle mayo, scatter with feta and serve with lime cheeks.