It’s time to break out those toothpicks because for Summer Season Eating week we’re talking about corn!
Did you know organic yellow corn is a great source of lutein and zeaxanthin which are carotenoids that help prevent 👀 eye lens damage which can lead to cataracts? AND
Popcorn🍿 may also prevent diverticulitis which cause pouches in the wall of the colon.
It’s also full of fiber so you’ll be staying fuller, longer after those backyard barbecues and movie nights! 🎥
And don't throw away the cob! If you cut the corn off of the cob 🌽, you can keep the cobs to throw into soups and broths to add sweetness!
Now it’s time to fire up the grill or preheat your oven for some yummy roasted Mexican corn on the cob!
Roasted Mexican Corn on the Cob
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon chili flakes
1 teaspoon salt
2 cloves garlic crushed or grated
2 tablespoons olive oil
Juice of 1 lime
4 corn on the cobs cut in half
Preheat your oven to 425F.
Mix together the cumin, paprika, chili, salt, garlic, olive oil and lime juice in a large bowl.
Add the corn on the cobs and stir to coat thoroughly. (Or, even better, use your hands!)
Place the corn on the cobs on a large non-stick baking tray, ensuring they are well spread out and in a single layer.
Roast in the oven for 15-20 minutes.