Grilled Corn with Manchego and Citrus Naan Wedges

Prep time:15 min
Total time:35 min

Serves 12


4 cobs corn, husked

1 large jalapeño pepper

1 red bell pepper, chopped

2 tbsp Longo’s Extra Virgin Olive Oil

2 tsp finely grated lime zest

2 tbsp lime juice

1/4 cup finely chopped fresh Longo’s Chives

4 Longo’s Stone Baked Original Tandoori Style Naan

1 cup finely shredded manchego cheese


  • Grill corn on greased preheated grill over medium-high heat, turning often, for about 10 minutes or until charred and cooked through. Grill jalapeno for about 10 minutes or until charred and softened.
  • Stand each ear of corn upright, slice off kernels in as large chunks as possible. Remove skin and seeds from jalapeno; chop coarsely.
  • Combine corn, jalapeño, red pepper, oil, lime zest, lime juice and chives in bowl.
  • Divide corn mixture among naan bread. Divide cheese evenly over top of each. Grill or broil until cheese has melted. Cut each into 6 wedges.

Nutritional Information

Per serving (2 wedges): 370 calories
  • Protein 14g
  • Fibre 3g
  • Fat 13g
  • Sugar 5g
  • Carbs 51g
  • Sodium 350mg