Barbecued corn with avocado cream

SERVES:

DIFFICULTY:
Easy

PREP TIME:
20

COOK TIME:
20

Ingredients

2 fresh sweetcorn cob husks attached
1 long red chilli finely chopped
lime wedges to serve

Avocado Cream

1 avocado
1 tbsp lime juice
¼ tsp cayenne pepper
1 tsp fresh coriander (cilantro) finely chopped

Method

Peel back the husks from the corn cobs, discard the silk and remove several of the inside husks, leaving a few outer husks to protect and steam the corn while it is cooking. Soak the corn cobs and two pieces of string in a large bowl of water for 15 minutes.
Meanwhile, to make the avocado cream, use a stick blender or small food processor to blend the avocado, lime juice and cayenne pepper until it reaches a smooth, spreadable consistency. Stir in the coriander and set aside until needed.
Preheat a barbecue or chargrill pan to medium–high. Drain the corn cobs, reseal the husks and secure with the wet string. Cook the corn, turning occasionally, for 15–20 minutes or until tender.
Peel back the husks and spread the corn with the avocado cream. Sprinkle with the chilli and serve with lime cheeks.

Notes

Energy per serve: 1790kJ

Recipe and image from Reversing Diabetes (Murdoch Books)

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)