TIME FOR FOOD FACTS. YOU CAN
EAT IT HOT OR COLD - AND IT'S
GOOD FOR YOU TOO. ((CHRISTIE))
THAT'S RIGHT..WE'RE TALKING
ABOUT CORN! REGISTERED
DIETITIAN LAURA JACOB WITH
CHRISTIE CLINIC JOINS US IN
OUR WEATHER GARDEN TO MAKE
GRILLED CORN WITH BLACK BEANS.
FOOD FACTS 8-21-20 LAURA
JACOB, REGISTERED DIETITIAN,
CHRISTIE CLINIC RECIPE:
GRILLED CORN WITH BLACK BEANS
AND RED PEPPER SAUÉ. THIS IS
A FRESH, COLORFUL DISH WHICH
CAN BE SERVED HOT, AND YOU CAN
MAKE ENOUGH TO SERVE COLD THE
NEXT DAY AS A COLD SALAD. I
WILL USE THE GRILL FOR THE
CORN. I WILL DEMO SOME ON THE
GRILL BUT WILL HAVE SOME COBS
PREPARED PRIOR TO STARTING THE
SEGMENT AND WILL DEMONSTRATE
CUTTING IT FROM THE COB. I
WILL HAVE SOME OF THE RED
PEPPER SAUÉ DONE JUST PRIOR
TO THE SEGMENT BUT WILL HAVE
SOME TO DEMONSTRATE THE
SAUÉING. I WILL THEN COMBINE
THE INGREDIENTS AND PLATE UP.
IT IS HIGH IN FIBER, VITAMINS
AND IRON, AND A GOOD SOURCE OF
PROTEIN. SINCE IT HAS THE
BEANS, IT CAN BE SERVED AS A
MAIN, OR WOULD GO GREAT WITH
SOME GRILLED SHRIMP. GRILLED
CORN WITH BLACK BEANS AND RED
PEPPER SAUÉ 4 EARS CORN,
HUSKED AND SILK REMOVED 1 TBSP
OLIVE OIL 1 MEDIUM RED BELL
PEPPER, SEEDED AND DICED 1
SMALL WHITE OR RED ONION,
DICED 1 CLOVE GARLIC, MINCED
1-15 OZ CAN BLACK BEANS,
DRAINED AND RINSED 1 LIME,
JUICED 1 TSP GROUND CUMIN
BLACK PEPPER TO TASTE GRILL
THE CORN UNTIL LIGHTLY
CHARRED, 3-4 MINUTES, TURNING
FREQUENTLY. REMOVE FROM GRILL
AND ALLOW IT TO COOL ENOUGH TO
HANDLE SAFELY, THEN CUT THE
KERNELS FROM THE COB. YOU CAN
DO THIS USING A MEDIUM BOWL
WITH SMALL BOWL INVERTED IN
THE CENTER, STANDING THE COBS
ON THE SMALL BOWL AND CUTTING
DOWNWARD SO THE KERNELS FALL
INTO THE LARGE BOWL. REMOVE
THE SMALL BOWL. HEAT THE OIL
IN A MEDIUM SAUTE PAN OVER
MEDIUM-HIGH HEAT. ADD THE BELL
PEPPER, ONION, AND GARLIC AND
SAUTE, STIRRING FREQUENTLY,
ABOUT 3 MINUTES. ADD THE CORN,
BEANS, LIME JUICE, AND CUMIN
AND COOK UNTIL HEATED THROUGH.
SEASON WITH BLACK PEPPER TO
TASTE, AND SERVE HOT, OR
REFRIGERATE FOR 1.5-2 HOURS
AND SERVE COLD.
((MACLEOD)) IT CAN FEEL LIKE A
REAL BURDEN WELCOME BACK. IT'S
TIME FOR FOOD FACTS. YOU CAN
EAT IT HOT OR COLD - AND IT'S
GOOD FOR YOU TOO. ((CHRISTIE))
THAT'S RIGHT..WE'RE TALKING
ABOUT CORN! REGISTERED
DIETITIAN LAURA JACOB WITH
CHRISTIE CLINIC JOINS US IN OUR
WEATHER GARDEN TO MAKE GRILLED
CORN WITH BLACK BEANS. FOOD
FACTS 8-21-20 LAURA JACOB,
REGISTERED DIETITIAN, CHRISTIE
CLINIC RECIPE: GRILLED CORN
WITH BLACK BEANS AND RED PEPPER
SAUÉ. THIS IS A FRESH,
COLORFUL DISH WHICH CAN BE
SERVED HOT, AND YOU CAN MAKE
ENOUGH TO SERVE COLD THE NEXT
DAY AS A COLD SALAD. I WILL USE
THE GRILL FOR THE CORN. I WILL
DEMO SOME ON THE GRILL BUT WILL
HAVE SOME COBS PREPARED PRIOR
TO STARTING THE SEGMENT AND
WILL DEMONSTRATE CUTTING IT
FROM THE COB. I WILL HAVE SOME
OF THE RED PEPPER SAUÉ DONE
JUST PRIOR TO THE SEGMENT BUT
WILL HAVE SOME TO DEMONSTRATE
THE SAUÉING. I WILL THEN
COMBINE THE INGREDIENTS AND
PLATE UP. IT IS HIGH IN FIBER,
VITAMINS AND IRON, AND A GOOD
SOURCE OF PROTEIN. SINCE IT HAS
THE BEANS, IT CAN BE SERVED AS
A MAIN, OR WOULD GO GREAT WITH
SOME GRILLED SHRIMP. GRILLED
CORN WITH BLACK BEANS AND RED
PEPPER SAUÉ 4 EARS CORN,
HUSKED AND SILK REMOVED 1 TBSP
OLIVE OIL 1 MEDIUM RED BELL
PEPPER, SEEDED AND DICED 1
SMALL WHITE OR RED ONION, DICED
1 CLOVE GARLIC, MINCED 1-15 OZ
CAN BLACK BEANS, DRAINED AND
RINSED 1 LIME, JUICED 1 TSP
GROUND CUMIN BLACK PEPPER TO
TASTE GRILL THE CORN UNTIL
LIGHTLY CHARRED, 3-4 MINUTES,
TURNING FREQUENTLY. REMOVE
FROM GRILL AND ALLOW IT TO
COOL ENOUGH TO HANDLE SAFELY,
THEN CUT THE KERNELS B. YOU CAN DO THIS USING A
MEDIUCENTER,
STANDING THE COBS ONTHE KERNELS FALL INTO THE
LARGE IL IN A MEDIUM
SAUTE PAN
ONION, AND GARLIC AND SAUTE,
ST THE CORN, BEANS,
LIME JUICE,UNTIL HEATED THROUGH. SEASONWITH BLACK PEPPER TO TA
AND SERVE HOT, OR REFRIGERATE
FOR 1.5-2 HOURS AND SERVE
COLD.
((MACLEOD)) IT CAN FEEL LIKE A