Eosinophilic Esophagitis Friendly Gluten Free Charred Corn with Lime
Total time25 min
Prep time10 min
Cook time15 min
4.7(22)
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Learn more →Ingredients
4 servings
- 4 ears fresh corn, husked
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp chili powder
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 2 tbsp fresh cilantro, roughly chopped
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Stand each ear of corn upright on a cutting board and slice the kernels off the cob using a chef's knife, cutting close to the cob. You should have about 3 cups of kernels total.
- 2
Heat a cast-iron skillet over high heat for 2 minutes, until the surface is very hot and just beginning to smoke. Add the olive oil and swirl to coat.
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