GRILLED CORN WITH MANCHEGO,

LIME & PA­PRIKA

The Sunday Telegraph (Sydney) - Stellar - - WEEKLY PLANNER -

“Grilled corn is a street-food favourite in Mex­ico. Serve it along­side bar­be­cued chicken, grilled sal­mon or seared skirt steak.” SERVES 6 AS A SIDE

4 corn cobs, husks re­moved Juice of 1 lime

2 tbs al­mond but­ter, warmed

1 tsp smoked pa­prika (pi­men­tón)

100g manchego, grated

Blanch the corn in boil­ing salted wa­ter for 5 min­utes or un­til just ten­der. Heat a char­grill pan or bar­be­cue to high heat. Add the corn to the pan or bar­be­cue and grill, turn­ing oc­ca­sion­ally, for 10 min­utes or un­til charred. Squeeze lime juice over the corn. Re­move the corn from grill and spoon nut but­ter on top. Scat­ter with pa­prika and manchego, sea­son and serve hot. PER SERVE • 7G PRO­TEIN • 4G SAT FAT • 12G CARB • 4G SUG­ARS • 115MG SODIUM • 155 CAL (655KJ)

“THESE HEALTH­IER TAKES ON MEX­I­CAN STA­PLES ARE CHOCK-FULL OF NOUR­ISH­ING IN­GRE­DI­ENTS, FRA­GRANT SPICES AND THE ZING OF LE­MON AND LIME.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.