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Ingredients

6 corn cobs, husks and silk removed
12 sweet mini capsicums
Olive oil cooking spray
2 teaspoons finely grated lime rind
1/2 teaspoon dried chilli flakes
1 tablespoon sea salt

Method

Step 1 Place corn on a large, heatproof microwave-safe plate. Add 2 tablespoons cold water. Cover. Microwave on high (100%) for 4 minutes or until just tender. Set aside for 10 minutes to cool. Pat dry with paper towel. Trim ends of corn cobs. Cut each cob into 3 rounds.
Step 2 Using a small sharp knife, cut around stem of 1 capsicum. Remove and discard. Using a teaspoon, remove and discard seeds and membrane. Repeat with remaining capsicums.
Step 3 Thread corn and capsicums alternately onto skewers. Place on a baking tray. Spray with oil.
Step 4 Combine lime, chilli flakes and salt in a small bowl. Heat a barbecue plate or chargrill on medium heat. Cook skewers, turning, for 5 to 6 minutes or until vegetables are tender. Transfer to a plate. Sprinkle with lime and chilli salt. Serve.

Corn and capsicum skewers with lime and chilli salt

How to make Corn and capsicum skewers with lime and chilli salt

Ingredients

Method