Low FODMAP Adobo Mexican Street Corn – Lacto-ovo Vegetarian Recipe


It’s gnarly looking and messy to eat. But this low FODMAP Adobo Mexican Street Corn will be the BEST corn you’ll ever have in your life!

A healthy, easy, and insanely delicious low FODMAP lacto-ovo vegetarian recipe that your whole family will love! Good as a low FODMAP snack or side too!

Ingredients

Serves 4

To make our Low FODMAP Adobo Mexican Street Corn, you will need the following:

    Directions

    To make our Low FODMAP Adobo Mexican Street Corn, follow these steps:

    1. Bring a large pot of water to a boil. 
    2. Generously salt the water once boiling. 
    3. Place the corn (in their husks) into the boiling water.
    4. Cook for 5 minutes or until tender. If the ears of corn float to the top, weigh them down with a plate.
    5. Remove from the water and set aside to cool for 5 minutes or until cool enough to handle. 
    6. Remove and discard the husks and silks.
    7. Combine the mayonnaise, low FODMAP adobo spice mix, lime juice and zest in a bowl. Stir until well incorporated. 
    8. Season to taste with salt and black pepper. 
    9. Prepare a grill or grill pan for high heat cooking. 
    10. Brush the corn with low FODMAP olive oil.
    11. Grill for 5 minutes while turning occasionally. You want the exterior to develop some char. 
    12. Transfer grilled corn to a platter. 
    13. Spread with adobo lime mayo and sprinkle with parmesan cheese. 
    14. Garnish with cilantro and serve.

       

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