Grilled Corn
Grilled Corn - The new luxury version of a classic barbecue side dish
Healthy, because
Even smarter
Nutritional values
Corn is rich in the pigments carotenoids lutein and zeaxanthin, which help strengthen the eyesight.
If you're planning on serving this dish to children with picky palettes, you can replace the coriander green or truffle oils with a more mild-flavored marinade, like olive oil.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 304 mg | (8 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 40 mg |
Ingredients
- Ingredients
- 1 cup
- 1 tsp sugar
- 6 Corn (shucked)
- 1 red chili pepper
- 1 sm handful cilantro
- 1 Lime
- 4 Tbsps olive oil (plus more for grill)
- 1 bunch Chives
- 4 ozs Cultured butter
- 10 drops Truffle oil
- peppers
- Sea salt
Kitchen utensils
Preparation steps
Heat milk with 32 ounces of water and the sugar in a pot over medium heat. Clean corn ears and add to the pot. Cook until kernels are crisp-tender, about 20 minutes.
Meanwhile, halve chile pepper lengthwise, remove seeds, rinse and dry. Finely chop chile.
Rinse cilantro, shake dry, pluck leaves and finely chop. Rinse lime in hot water, wipe dry and finely grate the zest. Squeeze juice from lime and mix 1 tablespoon juice with the cilantro, chile and olive oil.
Rinse chives, shake dry and cut into small rings.
Whisk butter until foamy, then mix in truffle oil, 1 teaspoon lime juice and the chives. Season with pepper.
Remove corn from pot with a skimmer and cook on an oiled medium-hot grill until kernels are tender and charred in spots, 5-6 minutes, turning frequently. Transfer to a plate and serve with herb oil, truffle butter and sea salt.
