Sweet corn with capsicum sauce
(at time of publication)
- 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
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.
Make it gluten free: Check paprika is gluten free.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 6g
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