Did you ever wonder just how nutritious your home cooked meals are? Since it's barbeque time, here's a recipe to try out and at the same time you can see what type of information our analysis will provide:
SPICY CORN ON THE COB
4 ears of fresh corn, shucked
1/3 cup (75 ml) red white vinegar
3 tbsp (45 ml) water
1 tbsp (15 ml) olive oil
1 tsp (5 ml) ground coriander
1/2 tsp (3 ml) paprika
A few drops of Tabasco (or hot sauce)
Salt and pepper to taste
1. Boil corn 7 minutes, let cool and cut into 2" long sections.
2. Make marinade: Mix all remaining ingredients in a glass bowl, arrange corn
in a single layer in the marinade. Turn to coat. Let stand 30 minutes or up
to 4 hours covered and chilled. Grill until heated through and lightly charred
about 8 minutes.
Makes 6 appetizer portions
NOW CLICK THE LINK BELOW FOR A COMPLETE NUTRITIONAL ANALYSIS OF THIS RECIPE: