Vegetable - Roasted Corn with Cumin + Lime
Source of Recipe
from the diabetic gourmet com
Recipe Introduction
You will notice there is NO butter in this recipe...yes, corn is good without it. Corn roasted this way is so good you may want to roast a few extra ears and cut the kernels off the cob for salads, salsas, or soups.
List of Ingredients
1 tbsp. fresh lime juice
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tsp. extra virgin olive oil
6 ears fresh corn, in the husk
2 limes, cut lengthwise into wedges
Recipe
Heat the grill or preheat the oven to 500.
Whisk together in a small bowl, the lime juice, cumin, salt, pepper and oil. Set aside.
Now you need to ready the corn, one ear at a time.
Pull off and discard the 2 or 3 tough outer leaves.
Carefully, pull back the remaining leaves, one at a time, exposing as much of the ear of corn as possible.
It is better to uncover only half the ear than to tear the husks.
Pull off all the silk.
Brush the kernels with the oil mixture, using JUST enough to coat the corn lightly.
Replace and smooth the folded leaves back into place, one by one, until the ear is completely covered.
Place the corn on the grill or in the oven.
Roast for 15 minutes, turning the ears 2 or 3 times if you are using the grilling method. This is not necessary if oven roasting.
Serve corn immediately, accompanied by additional salt, and lime wedges, if desired, which are squeezed over the corn as it is eaten.
Makes 6 servings.
Nutritional info per serving:
91 cals, 3 g. total fat (less than 1 g. saturated fat), 17 g. carb, 2 g. prot, 2 g. dietary fiber, 207 mg. sod.
No diabetic exchanges were listed for this recipe.
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