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Roasted Sweet Corn with Coconut Recipe

   
 

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     Roasted Sweet Corn with Coconut

Category   Breakfast - Brunch
Sub Category   Low-fat
Servings   4 servings
Preptime   15 mins

Ingredients
5 ears corn, kernels removed (2-1/2 cups)
1 Tbs. extra-virgin olive oil
1 Tbs. minced jalapeno pepper, seeded if desired (optional)
2 Tbs. chopped fresh cilantro
2 Tbs. flaked or shredded coconut, preferably unsweetened
4 tsp. lime juice
1/8 tsp. salt
 

Instructions
Preheat oven to 400 degree F. Coat a 15x10x1-inch baking pan with cooking spray; set aside.
Mix corn with olive oil and jalapeno, if using, in a medium bowl. Spread the corn mixture out evenly in the prepared pan. Roast corn, stirring once, until browned slightly and crisp tender, 10 to 15 minutes.
Scrape the corn mixture back into the bowl and mix in cilantro, coconut, lime juice, and salt. Serve warm.


Originally Submitted
7/18/2011





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