Burnt corn salad

Posted on August 3, 2009. Filed under: Diabetes/diabetic recipe, Starter | Tags: , , |

Mexicans love a smoked or barbecued flavour in their food. This corn salad is a good example of that. Fresh corn kernels are grilled over an open flame to impart a burnt-smoked flavour to this salad. Extremely low in calories and fat and high in fibre, this is a perfect choice for diabetics who have high post lunch blood sugar levels.
Tomatoes, onions and capsicum blend extremely well with corn and add vitamins like A and C. The olive oil and lemon juice dressing adds a tangy flavour and vitamin C that helps to strengthens our immunity.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1 sweet corn cob
1 white onion, sliced
1 capsicum, sliced
1 tomato, sliced
salt to taste
To be mixed into a dressing
1 teaspoon olive oil
2 teaspoons lemon juice
2 pinches chilli powder
Method
1. Roast the corn cob over an open flame until the corn is slightly burnt.
2. Using a sharp knife, remove the corn kernels from the cob. Keep aside.
3. Combine the corn kernels, onion, capsicum, tomato and salt.
4. Pour the dressing on top and toss well.
5. Serve immediately.

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