Spiced Corn on the Cob

Corn pacifies aggravated Kapha and Pitta dosha. The ability to pacify Pitta makes it an ideal summer food. And is reminiscent of roadside corn on the cob from my childhood. It nourishes the (plasma) and is known for reducing water retention. Corn is rich in potassium. As a diuretic, potassium actually reduces water retention and thus counteracts the action of sodium in the body good for lowering blood pressure. For people with a Kapha dosha popcorn is great because popcorn's dryness absorbs excess Kapha fluids in the stomach.

2 servings

Ingredients

1 tbsp Ghee (melted)

1/2 tsp Smoked Paprika

Sea Salt & Black Pepper (to taste)

2 ears Corn On The Cob (husk removed)

1/2 Lime (cut into wedges, juiced)

1 tbsp Cilantro (chopped)

Directions

Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.

In a small bowl, mix together the ghee, smoked paprika, salt and pepper. Brush the mixture all over the corn.

Bake in the oven for 20 to 25 minutes or until cooked through. OR / Cook the corn in boiling water on the stovetop for 10 to 15 minutes. Brush the ghee mixture onto the cobs once removed from the water and dried slightly.

Top with lime juice and cilantro. Enjoy!