HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Herby Corn (v)
Baked Herby Corn (v)

Baked Herby Corn (v)

with Caramelised Onion Bulgur & Feta

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The taste of warm sweet corn on the cob is hard to beat, and is the centrepiece of this delicious vegetarian recipe. Served with sweet roasted red peppers, caramelized onion bulgur wheat, peppery rocket and creamy feta, this is a great thing to knock together for a light and healthy dinner.

Tags:Calorie Smart
Allergens:SulphitesCereals containing glutenCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Corn on the Cob

1 unit(s)

Red Onion

1 unit(s)

Red Pepper

1 bunch(es)


1 unit(s)


1 pot(s)

Garlic Salt

1 pot(s)

Mild Paprika

1 sachet

Balsamic Vinegar


150 grams

Bulgur Wheat

(ContainsCereals containing gluten)

1 sachet

Tomato Puree

½ sachet

Vegetable Stock Powder


1 bag(s)


1 block(s)

Feta Cheese


Not included in your delivery

2 tbsp

Olive Oil

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2837 kJ
Energy (kcal)678 kcal
Fat24.0 g
of which saturates10.0 g
Carbohydrate86 g
of which sugars19.0 g
Protein24 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Mixing Bowl
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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Run a knife around the middle of each corn cob, then use your hands to snap them in half. Halve, peel and thinly slice the onion. Halve, then remove the core from the pepper and thinly slice. Finely chop the coriander (stalks and all!). Grate the lime zest into a mixing bowl and squeeze in half the lime juice.


Add the garlic salt, paprika and olive oil (see ingredients for amount) to the bowl with the lime zest and juice. Add half the coriander and stir to combine. Add the corn to the bowl and smother in the mixture. Lay a laptop sized piece of foil on a baking tray and place the corn and all the marinade on top. Scrunch the foil to enclose the corn. Roast on the top shelf of your oven for 10-15 mins.


Meanwhile, heat a glug of oil in a large saucepan on medium heat and add the onion. Cook, stirring, until starting to soften, 5 mins. Add the balsamic vinegar and cook until soft and caramelized, 5 mins. Stir in the bulgur and tomato purée. Pour in the water (see ingredients for amount) and stock pot. Bring to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


When the corn has been cooking for 10-15 mins, remove from your oven and open the parcel. Place the pepper on the tray, around the corn and drizzle with a little more oil and a pinch of salt and pepper. Pop back into your oven (keeping the foil open this time) to cook until the pepper is soft and the corn has finished cooking, 15 mins.


Squeeze the remaining lime juice into a large bowl and drizzle in a little oil. Season with a pinch of salt and pepper and mix together (this is your dressing for later). Once the bulgur has absorbed all the stock, fluff it up with a fork and stir through the remaining coriander.


Once everything is ready, add the rocket to your dressing and toss to coat. Serve the bulgur in bowls with the corn and red pepper on top and a handful of rocket. Crumble the feta over to finish. Enjoy!