Baked corn w/ chilli

Serves four as a starter or side. Has a preparation time of around thirty minutes.




Moreish crunch. Fibre, Thiamin + Folate-rich.


* You can use canned corn for this recipe — drained, rinsed and dried. Or fresh corn, with a few pointers for getting the kernels off the cob.

drain + dry one can of corn kernels or de-kernel one large corn cob   /   fine chop one red chilli   /   rough chop quarter bunch of coriander   /   half tbsp coconut oil   /   tsp paprika   /   sea salt to taste   /   lime wedges


+ Preheat the oven to 200°C.

+ Meanwhile, heat oil in a frying pan and add all ingredients, except the lime and coriander. Toss to coat and fry gently for one minute.

+ Pour onto a large baking tray and spread evenly to separate.

+ Bake for twenty to twenty-five minutes. Sprinkle over coriander and serve with lime wedges.






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