ROASTED CORN, SMOKED PAPRIKA AND LIME SALAD
This recipe is from the famous and funky Pan Chancho Bakery in Kingston, Ontario, Canada. The nice thing about this recipe is that you can make it with frozen corn during the winter and still achieve that beautiful summer time taste. It is a sinfully easy recipe that produces a bold flavour. Use a high quality extra virgin olive oil. You must also use smoked paprika for this dish. Don't substitute plain paprika as you will be disappointed in the results.
Provided by Chef Regina V. Smith
Categories Corn
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Mix all ingredients, except cilantro, together in a large bowl.
- Spread ingredients onto a large cookie sheet in a thin layer.
- Roast for 10 to 12 minutes. If you are using frozen corn you will need to increase your roasting time by about 5 minutes.
- Remove from oven and let cool.
- Mix in the cilantro and adjust seasonings, if required.
Nutrition Facts : Calories 274.6, Fat 14.9, SaturatedFat 2.1, Sodium 6.3, Carbohydrate 36.7, Fiber 4.5, Sugar 0.9, Protein 5.3
PAPRIKA-LIME CORN ON THE COB
Super easy, steamed corn with a sweet-smoky-limey flavor. So delicious, everyone will be sure to eat it all up!
Provided by hollyfrolly
Categories Corn
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot, place steaming basket into about 2 inches of water. Cover pot and let water boil.
- Place corn into pot and steam for about 15 minutes.
- Remove corn, slather with butter. Sprinkle with a touch of salt, a sprinkle of paprika and a squeeze of lime.
- Enjoy!
Nutrition Facts : Calories 180.1, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 57.7, Carbohydrate 31.5, Fiber 4.2, Sugar 5.1, Protein 4.4
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