Sweet Corn with Coconut Oil, Lime and Chilli
Growing up in the Midwest, corn was a massive part of my diet and we would literally have it for dinner every night in the summer months! In true Midwest style we would BBQ it fresh for each meal and enjoy whilst hot and dripping with butter and salt. It was delicious even if it wasn’t the healthiest! This recipe is my nutritious twist on this childhood summer meal that is prepared just as we used to do it – straight on the BBQ!
- 4 fresh corn on the cobs
- 4 tbsp coconut oil
- Zest of 2 limes & juice of 2 limes
- 2 tsp red chilli flakes
- Once you have your BBQ flamed up and ready to go, you can begin preparing the meal by rubbing the coconut oil, lime juice and chilli flakes onto your corn. Once you have done this, wrap each piece of corn in aluminium foil individually. Next, place the wrapped corn onto your BBQ and cook for approximately 15 minutes, being careful to keep it away from the flames. Every couple of minutes you can turn it over to ensure that it cooks through evenly.
- Once the 15 minutes have passed, remove the corn from the heat and also remove the aluminium foil. You can then sprinkle each piece with some of the lime zest and enjoy!