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.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 6g
Make it gluten free: Check paprika is gluten free.
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