Why dirty a pot with water if you're already firing up the grill? Grilled corn on the cob is quick and easy. This recipe can use your favorite herbs interchangeably -- use basil for an Italian twist or cilantro for southwestern style. Each ear provides 85 calories, 2.5 grams of fat, 14 grams carbohydrate, 2 grams fiber, and 2 grams of protein.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 12 small fresh ears of corn 4 Tablespoons of fresh herbs (like basil, thyme or cilantro) 2 Tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper
Preparation:
- Fill sink with water
- Peel husks back from corn so that silk can be removed. Soak the corn with husks still peeled back and attached in the water for 10-15 minutes
- Chop herbs
- Mix herbs, salt and pepper together with oil
- Remove corn from water and pat dry
- Brush corn with oil mixture and then recover the corn with the still attached husks
- Grill for 25-30 minutes for a tender & juicy side dish
- After you eat, if there are leftovers then cut corn from the cobs using a large kitchen knife. Corn can be kept refrigerated for a few days and can be reheated in the microwave, or tossed cold into a salad.
