26 Feb Autumn Recipe: Mexican-Inspired Corn
As we head into Autumn and embrace the changing colours of the leaves and cooler weather, we can also enjoy the seasonal produce that is on offer. We have written previously about the many benefits to eating seasonally. READ MORE HERE ABOUT EATING IN SEASON
Some fruits and vegetables in season in Autumn:
- Brussel sprouts
- Sweet potato
Over the coming months we will be sharing some recipes that highlight a number of these seasonal fruits and vegetables, so stay tuned!
Our first Autumn recipe is a Mexican-style Corn side dish:
These flavourful corn cobs will make the perfect side dish to a Mexican-style meal! You can easily adjust the quantities depending on the amount of people enjoying the recipe as well.
Corn is a great source of carbohydrates, our body’s preferred source of fuel. It also has a low Glycaemic index (GI), which means that it slowly releases glucose, which is what all carbohydrates are broken down to, into your blood stream. This gives more long-lasting energy instead of a spike in blood sugar levels.
- 2 corn cobs
- 2 tablespoons melted butter
- 1 garlic clove
- 1 tsp sweet paprika
- ¼ cup shredded parmesan cheese
- ½ lime
- Preheat oven to 180 degrees Celsius
- Remove husks from corn, then place on a piece of foil that will be able to form a parcel around it when cooking
- Mince garlic and mix with paprika and melted butter
- Pour mixture over corn, if you have a cooking brush you can use this to coat the cobs and get in between kernels
- Wrap corn up in foil parcels and cook in oven for 30 minutes
- Once cooked, sprinkle parmesan and squeeze lime juice over each cob
Our expert dietitian and nutritionist is available for consults convenient for Glen Iris, Malvern East, Ashburton, Carnegie and Chadstone.