Grilled Southwestern Corn

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

Minutes

Total Time

15

Minutes

Makes

4

servings

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.
Makes 4 servings (1 ear each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Tip
Omit the cumin, and use fresh dill weed or basil leaves instead of the cilantro.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 160mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 3g;
Percent Daily Value*:
    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.