Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Millions of American women, and some men, commit that outrage every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish." -Rex Stout
The refrigerator light goes on...
Corn is the perfect foundation for almost any combination of flavors. It is both sweet and a bit savory (especially when roasted). As such, when combined with almost any spice you get a great blend of flavors.
This spicy version is just that: spicy. If you are going to serve it on its own, it might be good to use less cayenne pepper (unless you like spicy foods). However, served as the side dish to, say, grilled salmon or chicken it is just right. The recipe calls for dried mint, but using fresh mint will really make this dish pop.
Spicy Sweet Corn
Servings: 2 | Serving size: 1 1/2 cups
Cooking time: 30 minutes
This recipe can easily be multiplied and makes very good leftovers.
| 1/2 medium | red bell pepper (cut into small dice) |
| 2 small | green onions (thinly sliced crosswise) |
| 1/4 tsp. | cayenne pepper |
| 1/2 tsp. | dried mint |
| 1/4 tsp | salt |
| 1 ounce | goat cheese |
| 1 tsp. | olive oil |
| 2 ears | corn (cut the kernels from the cob) |
Place the bell pepper, green onion, cayenne pepper, mint, salt, and goat cheese in a large mixing bowl.
Set aside.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot, add the olive oil and swirl to coat the pan.
Add the corn and place the pan in the oven.
Roast for 20 to 25 minutes. Toss occasionally.
Remove the pan from the oven and add the corn to the mixing bowl with the goat cheese, veggies and spices.
Fold together until the cheese melts and the spices are blended.
Serve.
Nutrition Facts
Serving size: about 1 1/2 cups
Servings: 2
Amount Per Serving
| Calories 197 | Calories from Fat 66 |
| % Daily Value |
| Total Fat 7g | 11% |
| Saturated Fat 3g | 15% |
| Monounsaturated Fat 3g | |
| Trans Fat 0g | |
| Cholesterol 7mg | 2% |
| Sodium 376mg | 16% |
| Total Carbohydrates 30g | 10% |
| Dietary Fiber 4g | 16% |
| Sugars 10g | |
| Protein 8g |
| Vitamin A 30% | Vitamin C 80% |
| Calcium 4% | Iron 15% |
| Vitamin K 14mcg | Potassium 471mg |