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Barbecued sweetcorn with a smoky rub
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High in fibre.
Rub the barbecued corn with lime wedges for a real zing; lime is also a fresh and healthy alternative to butter. Sweetcorn is high in fibre and vitamin C, and the dish is low-fat.
4 corn on the cobs, with husks
Sunflower oil spray
1 tsp Bart Ras El Hanout or
1 tsp smoked paprika
2 limes, cut into wedges, to serve
1. Preheat or light a barbecue (or place a griddle pan over a high heat). Remove the outer husk leaves so only 1 layer remains. Pull out the silk threads. Place the corn in a pan of boiling water for 5 minutes until tender. Drain well.
2. Peel back the husks, spray the corn lightly with oil, then rub with the spices.
3. Barbecue or griddle for 10 minutes, turning regularly, until tender and a little charred. Serve with lime wedges for rubbing over.
Typical values per serving:
This recipe was first published in July 2011.