Corn on the Cob with Parsley Mayonnaise
Corn provides the vitamin biotin, which helps the body of the small eaters to build up body cells. It is also good for the nervous system and the entire metabolism. One portion contains 20 percent of the daily requirement, as well as the minerals magnesium and potassium - these are important for muscles and heart.
Instead of pure parsley: spice up the dip with lots of different herbs of the season to a "squeaky green" mayo, which is then full of vitamins, minerals and herbal protective and vital substances - and the kids are guaranteed to like it not only visually!
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 296 mg | (7 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 7 mg |
Ingredients
- Ingredients
- 8 Corn
- 2 tsps cane sugar
- 1 lemon
- ½ bunch flat-leaf parsley
- 5 ozs Yogurt (low-fat)
- 4 ozs Mayonnaise (50% fat)
- salt
- peppers
Preparation steps
Remove outer layer of husks from the corn cobs, leaving the inner layer intact.
Bring a large pot of water to a boil with the sugar, then cook the corn until kernels are tender, 10-20 minutes depending on size.
Meanwhile, rinse lemon in hot water and wipe dry. Finely grate zest. Squeeze out juice from half the lemon.
Rinse parsley, shake dry, pluck leaves and chop finely.
Mix together the yogurt, mayonnaise and parsley. Season with salt, pepper, lemon zest and lemon juice.
Remove corn from pot with a skimmer. When cool enough to handle, remove the remaining husks and silks.
Halve the corn cobs if desired, or leave whole. Put a decorative toothpick in one side of each. Serve warm with the parsley mayonnaise.