Corn on the Cob with Parsley Butter and Parmesan - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 stick unsalted butter, softened
- 1 cup lightly packed parsley leaves
- 1 garlic clove, chopped
- Kosher salt
- 4 to 6 ears of corn, in the husk
- Maldon salt
- Grated Parmigiano-Reggiano cheese, for sprinkling
- Lemon wedges, for serving
Instructions
- Bring a pot of water to a boil. Meanwhile, in a food processor, pulse the butter with the parsley and garlic until the butter is whipped and the parsley is very finely chopped; scrape down the bowl as needed. Transfer the parsley butter to a small bowl and season with kosher salt.
- Add the corn and a generous pinch of kosher salt to the boiling water and cook for 8 minutes. Using tongs, transfer the corn to a rack and let cool slightly.
- Slice off the bottoms of the corn and slide off the husks. Generously brush the parsley butter all over the corn and sprinkle with Maldon salt and cheese. Serve with lemon wedges.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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