Charred and Raw Corn with Chile and Cheese

This Charred and Raw Corn with Chile and Cheese is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by /contributors/alison-roman All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

Ingredients

Servings 4

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1/2 red chile (such as Holland or Fresno), with seeds, thinly sliced into rings
1/4 cup fresh lime juice
Kosher salt
Freshly ground black pepper
2 ounces fresh Cotija cheese or queso fresco, crumbled
1/4 cup cilantro leaves with tender stems

Instructions

Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and lime juice in a large bowl; season with salt and pepper and set aside.
Brush remaining 3 ears of corn with 2 tablespoons oil and grill, turning occasionally, until very tender and charred in spots, 10-12 minutes. Let cool.
Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and remaining 2 tablespoons oil. Toss to combine; season with salt and pepper.

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Frequently Asked Questions

Is Charred and Raw Corn with Chile and Cheese good for PCOS?

Yes, this Charred and Raw Corn with Chile and Cheese recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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