Roasted sweet corn esquite

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by Chef Ivan Flowers, Fournos Restaurant

azfamily.com

Posted on April 28, 2010 at 10:03 AM

Updated Wednesday, Apr 28 at 10:15 AM

Ingredients:
4 fresh corn on the cob for juicing
4 fresh corn on the cob for grilling
2 Tbsp. olive oil
1 tsp. cumin
1 tsp. oregano
1 tsp. garlic puree
2 limes
2 lemons
1/8 cup chopped cilantro
salt/pepper
1 tsp. butter
2 fresh avocado
2 ounces goat cheese 

Instructions: 
Cut corn off cob and place in a juicer to get 1 cup corn juice (reserve)
Combine olive oil, cumin, oregano, juice of 1 lemon and lime along with garlic puree, salt and pepper
Rub on to corn and grill for 4 to 6 minutes (low heat) 
Place corn juice in a pan and reduce till thick (3 minutes)
Add butter to thicken
Cut grilled corn and fold into corn juice butter mixture with chopped cilantro
Season with salt and pepper
Place cubed avocado along with goat cheese crumbles on top
Squeeze lemon and lime juice on top and season with salt and pepper 

Serves: four 
 
There you have it, a low fat delicious roasted corn esquite with the healthy mixture of olive oil and avocado.  According to Dr. Oz nothing healthier than that…

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