Who doesn't love corn? Tiny golden nuggets of deliciousness! On a low FODMAP diet corn is one of those things you have to limit to only a small amount. Monash University researchers have found that 1/2 a cob of corn should be tolerated by most sufferers of IBS. You might ask, why would you bother for 1/2 a cob of corn? Well, because it's delicious and let's face it, it's not fun to have to illuminate every thing from your diet.
Of course it's hard to beat your classic corn on the cob- a little salt and some butter and you're in heaven. But sometimes you need a little more, you need tang and spice and smokiness.... and maybe cheese. In these instances look no further than my take on Mexican corn. The process is quite easy and is perfect to add as a side for your corn tacos or to cook at a BBQ. It can also be eaten cold as a snack at work. This is very much a "do as you feel" type of recipe, so all of the measurements are approximations. If you want a little more spice then add a little more, if you want a little more smokiness add a little more smoked paprika. Sprinkle with some fresh lime and you're in flavour town. This recipe has cheese in it, but if you can't eat cheese then just sprinkle the spice mix on top of the corn.
This week I have also added a comment box to the blog, so I'd love to start hearing some feedback about the recipes- particularly when it comes to your symptoms. Also, if you have any meals you'd really like to turn low FODMAP and are stuck for ideas feel free to make suggestions!
Ingredients
2 Corn cobs, cut in half
1/2 tsp Smoked paprika
1/4 tsp Cayenne pepper
1/4 cup finely grated pecorino cheese (or other hard cheese)*
Knob of butter (or dairy free alternative)
Salt and pepper
2 lime cheeks
Method
As I mentioned, this is a very haphazard recipe, so add and subtract ingredients as needed. Start by steaming the corn for around 2 minutes. You want the kernels to get a little soft, but you don't want it to completely cook. Then, on a hot griddle, grill he corn until it starts to blacken on the outside. You want a nice amount of blackening, but you obviously don't want it all to be black. For the seasoning, mix smoked paprika, cayenne pepper and cheese in a shallow bowl or on a plate. When the corn is ready smother in butter (or butter substitute, or olive oil) and a little salt and pepper and place in the dish with the seasoning mix. Turn around to coat while picking up cheese and placing it on top. Serve with fresh lime.
