Chili Lime Corn with Smoked Tofu
A Latin-inspired dish with a spicy kick, perfect as a side for Mexican meals or as a light supper mixed with rice and beans.
Equipment
- baking sheet
- foil
- mixing bowl
Ingredients
- 1 pound 455 g yellow corn kernels, fresh, frozen, or canned
- 6 ounces 170 g extra-firm tofu, drained and pressed (Oven-Smoked Tofu works best, cut into very small cubes)
- 1 red bell pepper cored, seeded, and diced
- 1 fresh lime thinly sliced
- 3 scallions chopped
- 2 tablespoons 30 ml fresh lime juice
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- In a mixing bowl, toss together the corn, smoked tofu, red bell pepper, lime slices, scallions, lime juice, olive oil, and cayenne pepper.
- Line a baking sheet with foil and spread the mixture evenly across it.
- Bake for 20 minutes, or until the corn is tender and the edges of the lime slices begin to curl and brown.
Notes / Tips / Wine Advice:
Serving Tip:
This dish can be served warm as a side or mixed with rice and beans for a balanced meal.
Wine Advice:
Pair with a chilled Sauvignon Blanc or a light, zesty Riesling to balance the lime’s acidity and cayenne’s heat.
Nutritional Information
Calories: 160 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 8 g | Fiber: 3 g | Sugar: 4 g | Salt: 0.3 mg
