Mexican Corn on the Cob
Mexican corn on the cob - Spicy side dish with a pop!
Healthy, because
Even smarter
Nutritional values
Corn provides the body with a large amount of the carotenoids lutein and zeaxanthin. These plant pigments have an antioxidant effect and strengthen vision.
If you don't like cilantro, you can simply replace the herb with parsley.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 607 mg | (15 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 6 ears Sweet corn cob (cleaned of silk)
- salt
- 4 Tbsps olive oil
- ½ bunch cilantro
- peppers
- 1 garlic clove
- 1 tsp Canola oil
- 2 organic limes
- Chili powder
- 3 ½ ozs Feta
Preparation steps
Clean the corn on the cob, wash and boil in salted water for about 5 minutes over medium heat. Drain and leave to drain. Brush corn on the cob with 2 tablespoons olive oil.
Wash cilantro, shake dry, pluck leaves, chop and mix with remaining oil, salt, and pepper. Peel and chop the garlic and mix into the oil.
Grease grill grate with canola oil. Place corn on the cob on the preheated grill and grill for about 10-15 minutes, turning occasionally, until cooked and nicely browned.
Meanwhile, rinse limes in hot water, rub dry and cut into wedges. Remove corn cobs from grill, place in a bowl, season with salt and chili powder and drizzle with the herb oil. Crumble the feta over the top and serve the corn on the cob with the lime wedges.
