Celiac.com Sponsor (A1):


Celiac.com Sponsor (A1):


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams

    Chili-Lime Roasted Corn (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Once you’ve had this tangy, spicy corn, it will be hard to go back to the plain stuff. Like a good plate of ribs, you eat this corn with the hope of getting messy. You can easily substitute regular chili powder, but ancho is a good one to keep in the pantry, because it adds a mild, smoky-sweet flavor that’s just perfect with lime.

    The finished chili-lime roasted corn. Photo: CC-carmyarmyofmeIngredients:
    4-6 ears of corn, in husk
    1 teaspoon ancho chili powder
    Juice of 1 lime, plus 1 lime cut into wedges
    1 tablespoon lime zest
    2 cloves garlic, minced
    1 teaspoon olive oil
    3 tablespoons butter, room-temperature
    Pinch of salt and pepper



    Celiac.com Sponsor (A12):




    Directions:
    In a small bowl, combine butter chili powder, lime juice, zest, garlic, salt and pepper. Whisk in olive oil and set aside.

    Peel back corn husks but don’t remove them. Remove silk and fold husks back around the ears. Soak in warm water for 20 minutes.

    In the meantime, preheat grill. Remove ears, fold back husks and pat dry. Spread generously with butter mixture. Fold husks over once more and grill, turning frequently, for 20-30 minutes. Serve immediately with extra lime wedges.

    0

    User Feedback

    Recommended Comments



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17):




  • Related Articles

    Scott Adams
    This recipe comes to us from Dave Fisher.
    1 cup of Hunts tomato sauce (gluten-free)
    1 ½ tablespoons gluten-free barbecue sauce
    1 tablespoon granulated sugar
    1 ½ lbs. ground sirloin (10% fat)
    6 tablespoons all-purpose flour (rice flour or Bette Hagman flour mix)
    ¾ teaspoon salt (I use less)
    1/3 teaspoon onion powder (McCormick)
    ¼ teaspoon ground bla...

    Jules Shepard
    Like any casserole, this one is flexible. I've given you a good guideline for correct proportions, but add more or less salmon or tuna; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless.
    Lately I've been using canned salmon instead of tuna in this traditional recipe – Costco even carries wild Alaskan Sockeye Salmon (boneless) in...

    Jefferson Adams
    Like chicken? Like mushrooms? Looking for a quick, delicious meal that will put smiles on the faces at your table?
    Here is a recipe for chicken breast that relies on a few simple ingredients to deliver a tasty meal that will make for happy eaters, and leave you with plenty of time to spend doing something besides cooking. This chicken breast goes great with rice or potatoes...

    Jefferson Adams
    Celiac.com 03/24/2015 - The right casserole can feed a small army of hungry guests and keep people reaching for seconds and even thirds. This cheesy broccoli casserole is as easy as throwing a few simple ingredients into a baking dish and cooking until heated through.
    Ingredients:
    2½ cups chopped cooked chicken 1 cup chopped cauliflower 1 cup chopped broccoli 1 cup ...

  • Forum Discussions

    If they are 100% gluten-free it can take anywhere for a few weeks to a few months for their tests to normalize. I would just add that the lower the number are to begin with, the faster it will likely occur, and the higher the numbers,...
    It really depends. Mine were normal after 6 months, some people will still show elevated for a year or more. That's with a strict gluten-free diet.  Early on it's best to judge recovery by seeing if symptoms improve. Labs should still ...
    How long should it take a child diagnosed with celiac disease to have normalized bloodwork numbers on a gluten free diet?