There’s few things as satisfying in life as simple food done really well.
Over the years, I’ve enjoyed finding more and more ways to demonstrate exactly this in my own life.
And as always with my mantra of simple, delicious, nutritious + fast!
These aren’t just words either.
When I create wholefoods recipes with this intention, it means the idea sticks. So when life gets crazy (because yes it does), I’ve got a whole mental collection of go-to recipes that satisfy and nourish – without stress, drama or a million dollars at the supermarket.
Sounds good right?
It’s kind of like the lessons I learnt from my incredible grandmother, who perhaps like yours had a whole mental filing cabinet of go-to recipes for anything and everything!
Same deal. And it’s awesome.
Corn is a glorious summer vegetable in Australia.
The whole boiled corn cob thing though? Not the most enticing, exciting or nutritious as you boil out so much nutrition!
So I took this simple vegetable and added the simple idea of grilling, or BBQ-ing which is again, very much a summer activity.
Then, because I truly did learn so much from my grandmother, I decided to create a seriously fast and delicious paprika butter to accompany the grilled corn.
(My grandmother was born in Hungary and paprika is essentially the national spice).
A little Mexican, Australian and Hungarian inspired is this dish and like all things I create – it truly is as simple to make as it sounds!
A tasty and satisfying side or snack that’s ready to go in moments.
- 3 corn cobs
- 50g butter
- ¼ teaspoon sweet paprika
- Salt and pepper to taste
- Juice of ½ fresh lime
- 1 tablespoon fresh coriander leaves
- ¼ teaspoon chilli flakes (optional)
- Peel corn cobs and wash well
- Heat griddle, frypan or BBQ on high heat
- Once hot and without oil, add corn
- Rotate and cook through until vibrantly golden and juicy
- Whilst cooking, melt butter in a small bowl
- Add paprika, season to taste and stir well to combine
- Once corn is cooked, coat or brush over butter mix
- Serve with fresh lime, coriander and optional chilli
This recipe (and 100+ others) is exactly what you can expect from the PATH TO WHOLEFOODS program.
Simple, delicious, nutritious + fast – all becoming second nature to you.
No muss, no fuss.
If you’re keen to learn more, enrolments open early 2017 for the next live round. You can find out more here.