Grilled Southwestern Corn

Corn on the cob makes a summer meal complete. Sprinkled with a few seasonings, this veggie is the cream of the crop.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

Ingredients

4
medium ears fresh corn
1/4
teaspoon salt
2
teaspoons finely chopped fresh cilantro
1
tablespoon olive or canola oil
1/4
teaspoon ground cumin
1/8
teaspoon garlic powder
1/8
teaspoon ground red pepper (cayenne)

  • 1 Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
  • 2 Meanwhile, in small bowl, mix salt and cilantro; set aside.
  • 3 In 8-inch nonstick skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush cumin mixture over hot corn; sprinkle with cilantro-salt mixture.

Expert Tips

Serve the corn right off the cob, or scrape the kernels into a bowl and toss with a cup of cooked black beans and a little salsa.

Omit the cumin, and use fresh dill weed or basil leaves instead of the cilantro.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
25g
25%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.