8 ears of fresh corn, husked
Salt and black pepper
6 tbsp sour cream
Juice of 1 lime
½ tsp chilli powder
60g Parmesan, grated
- Rub the ears of corn with olive oil and season with salt.
- Heat a large pan over a medium-high heat. When hot, cook the corn for 8-10 minutes, turning regularly with tongs, until lightly browned all over. Brush the corn with a little more olive oil as needed. If the corn is charring too quickly, lower the heat slightly.
- In a small bowl, combine the sour cream, lime juice, chilli powder and some salt and black pepper. Taste and add additional lime, chilli or seasonings if desired.
- To serve, slather the corn with the chilli lime sour cream and sprinkle with grated Parmesan.
Per serving: 126kcals, 6.4g fat (2.8g saturated), 15.2g carbs, 2.5g sugars, 4.7g protein, 1.9g fibre, 0.097g sodium
MAKE IT YOURS:
In the summertime, you can barbecue the ears of corn in their husks for an added smoky flavour.