Who doesn’t love corn? Sweet, crunchy, versatile and super delicious. You can pretty much put it in every dish and it works perfectly, not to mention it adds a burst of colour and vibrance to the plate. My absolute favourite way to have corn is to char-grill it. It gives it a delicious, smokey flavour and its just so much better than steamed. You can either do this on the BBQ or simply over the stove on a chargrill pan. This recipe is both sweet and subtly spicy, for an extra kick you could even add some coconut sugar, which I might add would taste sensational as the sugars would caramelise and give the corn a fantastic flavour. Definitely a win.
Corn is an excellent source of fibre as well as vitamins B3, B5, B6, phosphorous and manganese to name a few. It’s also rich in antioxidants, which we all know is super important for our health, as they neutralise free radicals, which are cancer causing.
- 4 Ears of Corn
- 4 Tbs Sweet Paprika
- 2 Tsp Cayenne Pepper
- 4 Tbs Coconut Sugar
- Spray Coconut Oil
- Wash the corn, heat a chargrill pan over a medium heat and spray with oil.
- Place corn (with husk still intact) on the pan and cook until husk softens (2-3 mins)
- Remove corn from pan and peal back the husk, tying back with string.
- Spray the corn with oil and let cook for 7 minutes, about 3.5 minutes on each side.
- Rub in the sweet paprika, coconut sugar and cayenne pepper (1 Tbs of ingredient per husk) and cook until char grill marks appear and the corn begins to soften. Spray more oil if required.
- Remove from heat and serve