4 Serves
30 Mins
Prepare the corn by cutting the kernels from the cobs using a sharp chef's knife on a stable cutting board.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
4 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
228 mg / 4,700 mgSodium
503 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium-high heat until shimmering.
Add the corn kernels to the hot frying pan and sauté for 8 to 10 minutes, stirring occasionally with a wooden spoon, until the corn is golden brown and slightly charred.
Remove the pan from the heat and season the charred corn with salt and black pepper to taste, tossing well to combine.
9
g24
g8
g
