Take advantage of all the lovely sweet corn in the grocers, and try this burrito recipe for a good night in.

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2 x whole cobs sweet corn (husks removed)
1 x onion, sliced thinly
2 x garlic cloves
1 x tsp ground cumin
1 x tsp ground coriander
2 x chicken breasts, cut into thin strips
1 x black beans, drained
1 x lime
1 x pack of tortillas

To serve:
Sour cream
Finely grated cheese


  1. Brush the whole cobs of corn with olive oil and cook them in a fry pan or on the BBQ for 10-15 minutes, rotating every so often to cook evenly. Take them off the heat, and when cool enough to handle, cut lengthways down each cob to remove the corn. Put the corn in a bowl to the side.
  2. Heat some olive oil in a fry pan, add the onion then garlic and cook until beginning to soften, then add the cumin and coriander and cook for a further few minutes. Add the chicken strips and cook for 10 minutes, or until almost cooked through. Add the beans and sweet corn and continue to cook for another 5 minutes. Turn off the heat and give the mixture a good squeeze of lime, and season with salt and pepper to taste.
  3. Pop the tortillas into the oven for a few minutes to heat them through, then your burritos are ready for the assembly! I like mine with a generous helping of grated cheese, sour cream and a couple of jalapenos (the jar variety) to give it a bit of kick. Add a bowl of corn chips and put on some bad TV, and you’re ready for a night in!

Prep time: 15min Cook time: 10min