Grilled Corn

Holidays often have food traditions.  These can be widely acknowledged – such turkey at Thanksgiving – or be more individual – like my family ate scrambled eggs every Christmas Eve dinner.  Fourth of July is somewhere in between.  I think most of us associate outdoor eating with the Fourth, but whether this is a picnic or grilling is fairly individual.

Either way, this grilled corn is a great addition to your Fourth menu. If you are eating at a cookout, it is a fast easy, side dish that is sure to please all ages. (I love watching small children chow down on a whole ear of corn.) If you are taking a picnic somewhere, you could prepare these ahead of time very easily to pack with you. Enjoy!

Grilled Corn (Serves 4)

Grilled Corn

4 ears of corn
4 teaspoons nonfat sour cream (optional)
1 tablespoon lime juice (optional)
2 tablespoons grated parmesan cheese (optional)

Option 1:

1. Peel back husks, leaving them attached at the bottom. Remove as much of the corn silk as possible. Fold husks back up.

2. Place corn in a sink or large bowl or large bag. Cover with cold water. Let soak for 30-45 minutes.

3. Preheat grill to medium-high heat. Remove corn from water, shaking slightly to remove excess water. Place on grill. Cook, turning every 5 or so minutes. Corn should be done in about 20 minutes. Keep grilling until corn looks bright and tender.

Option 2:

1. Remove husks and silk from corn.

2. Preheat grill to medium-high heat. Place corn on grill. Cook, turning every 5 or so minutes, as each side chars slightly. Corn should be bright and tender with a slight char all around.

For either option:

1. You can serve as is and enjoy.

2. Lightly coat each ear with 1 teaspoon of sour cream. Drizzle lime juice over all the ears. Sprinkle parmesan cheese over the top. Enjoy.

Nutritional Information (Amount per ear):

Calories: 102
Protein: 4
Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 2.5 mg
Carbohydrates: 20 g
Fiber: 2 g
Sodium: 67 mg

Recipe Notes: I think I prefer the first method for cooking the corn. As I’ve tried it, the corn doesn’t char that well. But I also don’t have a very large grill, so it may just not get hot enough for that. If transporting, you can wrap the ears in foil to keep them warm.

Source: original method for option 1, adapted from online for option 2 and topping

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