Charred corn with chunky coriander salsa
Serves: 8
Time to make: 20 mins
Total cost: $14.00 / $1.75 per serve
(at time of publication)
Ingredients
- 8 corn cobs in husks
- 1 small bunch fresh coriander (about ½ cup)
- 2 tablespoons pickled jalapeños
- 6 baby gherkins
- 1 lime, juice, plus extra for wedges, to serve
- 2 tablespoons olive oil
- 4 teaspoons finely grated fresh parmesan cheese
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Heat a barbecue hotplate or set a large non-stick grill pan over a high heat. Place corn cobs in husks on hotplate or in pan and grill, turning every 2 minutes, for 15 minutes or until cobs are charred and browned all over.
2 Meanwhile, to make salsa, place coriander, jalapeños, gherkins and lime juice in a small food processor. Blend to combine until salsa texture is chunky. Add oil to salsa and stir to combine.
3 Peel husks from grilled corn cobs and discard (be careful as some hot steam will escape). Arrange corn cobs on a large serving platter. Scatter hot cobs with parmesan.
4 Serve charred corn cobs with a side of salsa (or drizzled over corn) and lime wedges.
Nutrition Info (per serve)
-
Calories 127cal
-
Kilojoules 530kJ
-
Protein 3g
-
Total fat 5g
-
–Saturated fat 1g
-
Carbohydrates 15g
-
–Sugars 5g
-
Dietary fibre 2g
-
Sodium 90mg
-
Calcium 20mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
