Burnt Corn Salad ( Delicious Diabetic Recipe)


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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.

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Makes 4 servings
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Ingredients

1 sweet corn kernel cob
1 white onion , sliced
1 capsicum , sliced
1 tomato , sliced
salt to taste

To Be Mixed Into A Dressing
1 tsp olive oil
2 tsp 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.
Nutrient values per serving
AmtEnergyProteinChoFatVit-AVit-CCalciumIronF.AcidFibre
127 gm 102 kcal 3.3 gm 21.5 gm 1.5 gm 237.8 mcg 57.0 mg 22.7 mg 0.7 mg 24.0 mcg 2.4 gm

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