Wednesday, April 20, 2016

Corn Salad Recipe

Before I even start here, I know that corn isn't low carb, and it probably won't be celebrated as the next best vegetable for people with diabetes. However it has nutrients, it's healthier than many side dishes and gives you much needed colour to your plate.

Mmmm.


Recipe as follows:

-1 bag frozen corn (I use peaches and cream)
-1 tsp (or more or less for your taste) of cayenne powder
-1/4 cup of fresh chopped mint (2 tbs of dry) (you can also use cilantro, but cilantro is terrible)
-1 tsp of thyme
-2 cloves garlic, chopped fine
-1 Medium onion chopped
-Salt to taste
-Grapeseed oil (or another high heat oil)
-Lime wedges for garlic


Directions:
-In a hot pan with a table spoon of grape seed oil, stir fry the chopped onion until translucent (~2 mins)
-Add garlic and stir for 1 min
-If you're using dry herbs, add them after garlic and stir until aromatic
-Add corn, cayenne and salt and stir for 5-7 minutes. You will know it is ready when the corn turns a deep yellow and the onions take on a bit of colour.
-Serve with a wedge of lime for garnish

I make this for potlucks and BBQs often. It's one of our favourite side-dishes. I usually make it super spicy with extra cayenne. 

Here's the approximate nutrition info per serving (~150 grams)

Calories: 127
Carbs: 26g
Fiber: 5g
Fat: 1g
Protein: 3g

Let me know if you try it out!

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