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2 to 3 people
Preparation time: 30 min

Corn is very popular in Mexico and is also often eaten from the barbecue. We understand why Mexico loves corn after tasting the roasted corn cobs on a stick!


Mango Chutney*

  • 1 Mango (diced)
  • 1 Red pepper (finely chopped)
  • 50 gr. Sugar


  • Oven resistant dish
  • Sticks
  • Plate
  • Pan
  • Cutting board
  • Knife
  • Hand blender

What to do / como trabajo:


Step 1

Cut the corn cobs in half, then insert the sticks into the cobs. Put some salt on top. Put the corn cobs in the oven at 200 degrees for 10 to 15 minutes.

Step 2

Meanwhile, heat the Cheesedip in a saucepan. Swirl the corn cobs through the Cheesedip.

Step 3

Grab a plate with the crunchy pieces of tortilla chips. Roll the corn cobs with Cheesedip through the chips, making sure they are well coated.

Step 4

Sprinkle with some smoked paprika and serve with the mango chutney!

Mango Chutney

Put the diced mango in a pan with the chopped red pepper and sugar. Let this simmer until soft. Then gently puree to make a chutney.

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