Grilled Corn with Manchego and Citrus Naan Wedges
4 cobs corn, husked
1 large jalapeño pepper
1 red bell pepper, chopped
2 tbsp Longo’s Extra Virgin Olive Oil
2 tsp finely grated lime zest
2 tbsp lime juice
1/4 cup finely chopped fresh Longo’s Chives
4 Longo’s Stone Baked Original Tandoori Style Naan
1 cup finely shredded manchego cheese
- •Grill corn on greased preheated grill over medium-high heat, turning often, for about 10 minutes or until charred and cooked through. Grill jalapeno for about 10 minutes or until charred and softened.
- •Stand each ear of corn upright, slice off kernels in as large chunks as possible. Remove skin and seeds from jalapeno; chop coarsely.
- •Combine corn, jalapeño, red pepper, oil, lime zest, lime juice and chives in bowl.
- •Divide corn mixture among naan bread. Divide cheese evenly over top of each. Grill or broil until cheese has melted. Cut each into 6 wedges.
- Protein 14g
- Fibre 3g
- Fat 13g
- Sugar 5g
- Carbs 51g
- Sodium 350mg