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Barbecued corn with avocado cream

Barbecued corn with avocado cream
Side Dishes

SERVES:
2
DIFFICULTY:
Easy
PREP TIME:
20 minutes
COOK TIME:
20 minutes

Ingredients

  • 2 Corn cobs, husks attached
  • 1 Long red chilli, finely chopped
  • Lime cheeks, to serve
  • Avocado cream
  • 1 Small avocado
  • 1 tbsp Lime juice
  • 1/4 tsp Cayenne pepper
  • 1 tsp Coriander (cilantro) leaves, finely chopped
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Method

  • Peel back the husks from the corn cobs, discard the silk and remove several of the inside husks, leaving a few outer husks to protect and steam the corn while it is cooking. Soak the corn cobs and two pieces of string in a large bowl of water for 15 minutes.
  • Meanwhile, to make the avocado cream, use a stick blender or small food processor to blend the avocado, lime juice and cayenne pepper until it reaches a smooth, spreadable consistency. Stir in the coriander and set aside until needed.
  • Preheat a barbecue or chargrill pan to medium–high. Drain the corn cobs, reseal the husks and secure with the wet string. Cook the corn, turning occasionally, for 15–20 minutes or until tender.
  • Peel back the husks and spread the corn with the avocado cream. Sprinkle with the chilli and serve with lime cheeks.

Notes

Energy per serve: 1790kJ
Recipe and image from Reversing Diabetes (Murdoch Books)

 


Nutritional information (per serve)

Calories: 427kcal | Carbohydrates: 27g | Protein: 9g | Fat: 29g | Sodium: 9mg | Fiber: 9g
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