Mexican Sweet Corn Loaded Wedges

Mexican Sweet Corn Loaded Wedges


1 x 750g bag McCain Original Wedges

1 cup defrosted McCain Sweet Corn

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 Recipe

1/3 cup (85g) egg mayonnaise

2 teaspoons chopped chipotle chillies in adobo sauce

1 teaspoon lime juice


6 - 8


Prep Time: 10 - 15 minutes
Total Time: 20 - 25 minutes

  1. Place McCain 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 make the chipotle mayonnaise, combine all the ingredients together in a bowl. Season to taste.
  5. 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.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Wedges #Sweet Corn #feta

Variations, Hints and Tips

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