Barbecue Corn on the Cob
Barbecue Corn on the Cob - Tried and tested classic!
Healthy, because
Even smarter
Nutritional values
The pungent substance capsaicin from chili peppers heats us up and makes our metabolism run at full speed. In addition, it fights bacteria and viruses. In addition to vegetable protein and digestive fiber, corn contains the mineral potassium, which keeps the fluid balance in balance.
If you don't like cilantro, you can replace it for the grilled corn dressing with other fresh herbs of your choice. For example, parsley goes wonderfully with grilled corn.
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28.8 mg | (30 %) | ||
| Potassium | 572 mg | (14 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 4 ears corn cobs
- salt
- 1 red chili pepper
- 2 sprigs cilantro
- 1 tsp Tabasco sauce
- 2 Tbsps sugar beet syrup (or agave)
- 1 Tbsp Lime juice
- 1 Tbsp Rice vinegar
- 3 Tbsps Canola oil
- 1 garlic clove
- 2 parsley
- 1 Organic orange
- 2 Tbsps White vinegar
- 3 Tbsps olive oil
- peppers
Kitchen utensils
Preparation steps
Cook corn on the cob in boiling salted water for about 10 minutes over low heat. Drain, rinse in cold water and leave to drain.
For the Sweet Chili Dressing: wash the chili pepper and cilantro and finely chop both. Mix with Tabasco, syrup, lime juice, rice vinegar, and 1 tablespoon of canola oil in a bowl.
For the Orange Dressing: peel and finely dice the garlic. Wash parsley, shake dry, and chop finely. Wash the orange, pat dry, finely grate the peel, and squeeze out the juice. Mix everything with vinegar, olive oil, a little salt, and pepper in a bowl.
Cut corn on the cob in half if desired, brush with remaining canola oil. Grill on a hot grill for 6-7 minutes, turning. Serve both dressings separately with grilled corn.
