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🍽️ Grilled or Baked Corn on the Cob with Chili Dip

544 kcal · 30 min · 4 servings

Ingredients

• 8 corn cobs
• oil (for brushing)
• wooden skewers
• 1 small red chili pepper
• 1 tsp grated lemon zest
• 2 tbsp lemon juice
• 1 tbsp finely chopped cilantro
• 1 tbsp finely chopped dill
• 1 tsp finely chopped chives
• 100 g soft butter
• salt
• wooden skewers

Instructions

1. 1. Remove the husks and silk from the corn cobs.
2. 2. Bring a large pot of water and salt to a boil.
3. 3. Place the corn cobs into the boiling water.
4. 4. Cook the corn cobs for about 30 minutes.
5. 5. Remove the corn cobs from the water and let them drain well.
6. 6. Brush the drained corn cobs lightly with oil.
7. 7. Rinse the chili pepper under running water.
8. 8. Slice the chili pepper lengthwise.
9. 9. Remove the seeds and the white inner membrane from the pod.
10. 10. Dice the chili flesh into very small pieces.
11. 11. Mix the chili pieces with the remaining dip ingredients in a bowl.
12. 12. Season the dip to taste with spices as needed.
13. 13. Transfer the finished dip into small serving bowls.
14. 14. Preheat the oven to 200 degrees Celsius.
15. 15. Place the corn cobs on a baking sheet.
16. 16. Bake the corn cobs in the oven for 10 minutes.
17. 17. Alternatively, you can heat the corn cobs on the grill.
18. 18. Or fry them in a pan with a little fat.
19. 19. Insert wooden skewers into the ends of the corn cobs to hold them easily.
20. 20. Garnish the finished corn cobs with a piece of butter.

Nutrition per serving

• kcal: 544
• Protein: 10 g · Fett/Fat: 35 g · Carbs: 48 g