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Corn 101 and a Yummy Recipe for Skinny Grilled Corn on the Cob

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This time of the year, the supermarkets and local farmer’s markets are piled high with fresh corn on the cob.  One of my favorite things about summer is corn!  It’s delicious boiled, grilled, microwaved or cut fresh from the cob.

Here’s some helpful tips and a recipe for one of my favorite ways to grill it!

1. How to buy:

Choose ears with bright green, snugly fitting husks that are fresh looking.  The silk should be dry not soggy.  The kernels should be plump and milky and come all the way to the ear’s tip. Don’t buy corn that’s been husked-the husk was probably removed by the market because it was discolored or wilted. An exception are the packages of already husked corn at Trader Joe’s. They’ve been husked, packaged and taste great!

2. How to store:
Store fresh corn in a plastic bag in the refrigerator for up to one day after purchase. It’s best used the day you buy it.

3. How to grill:
Before grilling, remove all but the inner most layer of the husk.  Use scissors to snip off the tassel (the top, hairy part). The ear can now be grilled without soaking or further preparation. When cooked, simply peel back the remaining husk and serve.

4. How to boil:
In a large pot of water, add corn cobs.  Don’t add salt to the water as it makes the corn tough.  If you want the corn sweeter, add 1 teaspoon of sugar to the water.  Bring water to a boil and cook for 2 minutes.

5. How to microwave:

Remove the husk and silk off each ear and wrap each with waxed paper. Cook on high (100% power) as follows: 1 ear-3 to 5 minutes; 2 ears-5 to 7 minutes; 4 ears-9-12 minutes.

6. How to remove the kernels from the cob:
Cutting the kernels from long ears of corn can be tricky. Tapered ears wobble on the cutting board and kernels go flying around the kitchen.  An easy way is to cut the ear in half crosswise and then stand the half ears on their cut surfaces, which are flat and stable.


Skinny Grilled Corn on the Cob

There are few things that scream “SUMMER” like grilled corn on the cob. Reduced-fat butter, a little salt and pepper are all you’ll really need to add to this grilled corn. It’s so yummy!

Prep Time: 10 minutes
Grill Time: 30 minutes


Ingredients

6 ears corn, still in husks

3 tablespoons reduced-fat butter or Smart Balance Light

Salt and pepper to taste


Instructions

1. Preheat an outdoor grill for high heat and lightly oil grate.

2. Peel back corn husks and remove silk. Place ½ tablespoon butter, a little salt and pepper on each piece of corn. Close husks.

3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

4. Simply peel back the remaining husk and serve.

Makes 6 servings


Healthy Benefit

Corn is a good source of folate, fiber and contains a little niacin, magnesium, and vitamin C.


Weight Watchers
(old points) 2
Weight Watchers POINTS PLUS 3

SKINNY FACTS: for 1 serving
102 calories, 4g fat, 3g protein, 17g carbs, 2g fiber, 107mg sodium, 3g sugar
FAT FACTS: for 1 serving with 1 tablespoon butter
179 calories, 13g fat, 3g protein, 17g carbs, 2g fiber, 257mg sodium, 3g sugar

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2 Responses to “Corn 101 and a Yummy Recipe for Skinny Grilled Corn on the Cob”

  1. Corn 101 and a Yummy Recipe for Skinny Grilled Corn on the Cob | | Healthy RecipesHealthy Recipes Says:

    [...] Click here for the full recipe! [...]

  2. Ashley Cooke Says:

    I love the reinvention of the corn in these recipes. One good way to enjoy the corn and still have that great taste.

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