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Recipe! Spicy Summer Corn on the Cob

Corn (the organic kind!) is such an overlooked health food, especially when cooked. For the raw food enthusiasts out there, consider this: Corn has super high antioxidant activity (hence that vibrant yellow color), and when cooked, the kernels release loaded levels of lutein and zeaxanthin, two very essential phytochemicals for healthy vision maintenance, as well as restoration. Get your summer BBQ on, guilt-free, and begin seeing things clearer while you're at it...

Spicy Summer Corn on the Cob

INGREDIENTS:

4 ears of corn, husked

3 TBSP ghee

2 TBSP chopped cilantro

2-3 tsp grated lime zest

1 tsp spicy paprika

1 red jalapeno pepper, seeded and super finely chopped

himalayan salt + pepper to taste

 

DIRECTIONS:

Preheat the oven to 350 F. Lay all the corn cobs out on a big sheet of aluminum foil. Coat in ghee. Then, coat each ear in the paprika, salt + pepper, cilantro and jalapeno pepper. Curl the edges of the foil up around the outside of the corn to secure a packet of the ears. Transfer the packet to a baking sheet and roast in the oven for 30 minutes, or until corn kernels are tender enough for you. Remove, allow to cool, and enjoy!

 

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