Healthy Mexican Street Corn Recipe
Ingredients
- 6 corn cobs
- 2 tbs olive oil
- 1/2 tsp smoked paprika
- to taste chilli flakes or hot sauce, optional
- 2 tbs Parmesan cheese, grated
- 2 tbs coriander stalks and leaves, finely chopped
- 1 lime, cut into wedges
Method
- Heat a BBQ, griddle pan or frypan until very hot.
- If the corn cobs are in their green skins, pull the skins back but leave attached to make a handle. Remove the corn silks.
- Cook corn cobs on a high heat, turning often, until lightly charred all over (10 - 15 mins).
- Mix the olive oil and smoked paprika and chilli flakes (if using).
- Once the corn is cooked, brush with the paprika oil, sprinkle with parmesan and coriander and serve with lime wedges.
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Ingredients
Comment: *To make this recipe dairy-free swap parmesan for a dairy-free alternative or leave off altogether.
Healthy tip!
Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 981 kJ | 595 kJ |
| Protein | 7.8 g | 4.8 g |
| Fat, total | 10.2 g | 6.2 g |
| — saturated | 1.7 g | 1.1 g |
| Carbohydrate | 23.1 g | 14 g |
| — sugars | 6.7 g | 4.1 g |
| Sodium | 31 mg | 19 mg |
| Fibre | 9.6 g | 5.8 g |
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