FRESH CORN WITH LIME AND CHILIES
"In Mexico, corn on the cob is seasoned with fresh lime juice and chili powder, instead of melted butter. Although I had my doubts about this dish, I was hooked after the first bite - this magical flavor combination enhanced the sweet flavor of the corn much better than butter!
The secret to perfectly cooked corn is not to boil it - a high heat toughens the proteins. You'll get much better results if you use a gentle heat instead. First, bring the water to a boil, then add your fresh, shucked corn. When the water returns to a boil, immediately turn off the heat and cover the pot for 15 minutes. If the corn is more than two days old, add 1/4 cup of white sugar to the cooking water. The sugar not only tenderizes the corn, but sweetens it."
1/2 teaspoon arbol chili powder
1/2 teaspoon kosher salt
2 large fresh ears of corn (can use 4 small ears of corn)
2 fresh limes
Grind arbol chili powder and salt in a coffee grinder. Set aside.
Bring a large pot of water to a boil and add corn.
When water returns to a boil, immediately turn off heat and cover pot with lid for 15 minutes.
Remove corn from pot. Squeeze fresh lime juice over corn and season with chili powder.
Serving size: 1/2 large ear of corn; 1 small ear of corn
Per serving: CAL: 45; FAT: 0.5gm; PROT: 1.4gm; CARB: 10.5gm; FIBER: 1.2gm; SODIUM: 303mg
Makes 4 servings
Source: The Chili Pepper Diet: The Natural Way to Control Cravings, Boost Metabolism and Lose Weight by Heidi Allison
"In Mexico, corn on the cob is seasoned with fresh lime juice and chili powder, instead of melted butter. Although I had my doubts about this dish, I was hooked after the first bite - this magical flavor combination enhanced the sweet flavor of the corn much better than butter!
The secret to perfectly cooked corn is not to boil it - a high heat toughens the proteins. You'll get much better results if you use a gentle heat instead. First, bring the water to a boil, then add your fresh, shucked corn. When the water returns to a boil, immediately turn off the heat and cover the pot for 15 minutes. If the corn is more than two days old, add 1/4 cup of white sugar to the cooking water. The sugar not only tenderizes the corn, but sweetens it."
1/2 teaspoon arbol chili powder
1/2 teaspoon kosher salt
2 large fresh ears of corn (can use 4 small ears of corn)
2 fresh limes
Grind arbol chili powder and salt in a coffee grinder. Set aside.
Bring a large pot of water to a boil and add corn.
When water returns to a boil, immediately turn off heat and cover pot with lid for 15 minutes.
Remove corn from pot. Squeeze fresh lime juice over corn and season with chili powder.
Serving size: 1/2 large ear of corn; 1 small ear of corn
Per serving: CAL: 45; FAT: 0.5gm; PROT: 1.4gm; CARB: 10.5gm; FIBER: 1.2gm; SODIUM: 303mg
Makes 4 servings
Source: The Chili Pepper Diet: The Natural Way to Control Cravings, Boost Metabolism and Lose Weight by Heidi Allison
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