Macarrão de Milho Verde

Macarrão de Milho Verde is a vibrant Brazilian dish that combines the sweetness of fresh corn with the heartiness of a pasta-like texture, making it a delightful and nutritious meal. This Paleo-friendly recipe is not only delicious but also packed with wholesome ingredients.

Ingredients

• Fresh corn kernels - 300 grams
• Coconut flour - 50 grams
• Eggs - 2 large
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Chopped fresh parsley - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Zucchini - 1 medium, spiralized
• Cherry tomatoes - 150 grams, halved

Steps

1. In a blender, combine the fresh corn kernels, coconut flour, eggs, olive oil, minced garlic, salt, and black pepper. Blend until smooth and well combined.
2. Heat a non-stick skillet over medium heat. Pour a ladleful of the corn mixture into the skillet, spreading it out to form a thin pancake. Cook for about 3-4 minutes on each side until golden brown. Repeat with the remaining mixture to make 4-5 pancakes.
3. In another skillet, heat a drizzle of olive oil over medium heat. Add the spiralized zucchini and sauté for 3-4 minutes until slightly softened.
4. Add the halved cherry tomatoes to the zucchini and cook for an additional 2-3 minutes until the tomatoes are warm.
5. Serve the zucchini and tomato mixture topped with the corn pancakes, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 180 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh corn and vegetables.
• High in fiber, promoting digestive health.

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