Side Dishes

Sweet corn with capsicum sauce

Author: Tracey Meharg - Food stylist, Recipe developer, Author

Photographer: Mark O'Meara

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Serves: 4 (as a side)

Time to make: 30 mins

Ingredients

More weights & measures

1 large red capsicum

1 teaspoon sweet paprika, toasted

2 tablespoons lime juice

4 cobs sweet corn, husk and silk removed

¼ cup fresh coriandercilantroX

Instructions

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1 Preheat oven grill to high. Quarter capsicum lengthwise then remove and discard seeds. Grill capsicum, skin-side up, for 7 minutes or until skin blisters and blackens. Transfer to a piece of tinfoil. Wrap tightly and stand for 15 minutes. Remove tinfoil and discard skins.

2 To make capsicum sauce, in a small food processor blend grilled, skinned capsicum, paprika and juice until smooth. Season with freshly ground black pepper.

3 Steam corn cobs for 6 minutes or until just tender or cook on barbecue grill until golden. Serve corn drizzled with capsicum sauce and sprinkled with coriander.

Variations

Make it gluten free: Check paprika is gluten free.

Nutrition Info (per serve)

Calories 246 cal

Kilojoules 1030 kJ

Protein 9 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 5 g

Dietary fibre 6 g

Sodium 5 mg

Calcium 10 mg

Iron 2 mg

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.

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