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



Prep Time: 10 -15 minutes

Cooking Time: 20 -25 minutes

Serves: 6 - 8

Heat oven to 230° C


  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.

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