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Mexican Sweet Corn Loaded Wedges
Mexican Sweet Corn Loaded Wedges


1 x 750g bag McCain Original Wedges

1 cup defrosted McCain Sweet Corn, or kernels from 2 corn cobs

1 tablespoon pickled jalapeno chillies, chopped

¼ cup chopped coriander stalks and leaves

1 tablespoon jalapeno pickling liquid

2 tablespoons crumbled feta cheese

lime cheeks, to serve


Chipotle mayo

1/3 cup (85g) egg mayonnaise

2 teaspoons chopped chipotle chillies in adobo sauce

1 teaspoon lime juice


6 -8


Heat oven to 230° C

Place McCain Wedges evenly as a single layer on a tray, and bake according to pack instructions.

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.

Combine charred kernels with jalapeno chillies, coriander and jalapeno pickling liquid and toss gently to combine.

To make the chipotle mayonnaise, combine all the ingredients together in a bowl. Season to taste.

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.

TIP: If you cannot find smoky chipotle chilli, try substituting with smoked paprika and chilli flakes