Smoky Corn on the Cob
Kids love fresh corn because it’s sweet and fun to eat. What they don’t know is that it’s packed with vitamins and zeaxanthin, a carotenoid that helps support eye health. If your family likes a lot of butter on corn, consider using the light kind, which will save you half the calories and fat grams.
Time-saving tip: Purchase already shucked corn on the cob and wrap in foil to grill.
Makes 6 servings
For lime-chipotle butter:
6 tablespoons butter, softened
Zest from one fresh lime
1/2 to 3/4 teaspoon ground chipotle chili powder
1 teaspoon honey
1/2 teaspoon kosher salt
6 large fresh ears corn on the cob (with husks)
Additional light butter and lime wedges (optional)
- In a small bowl, mix butter, lime, chipotle chili powder, honey and kosher salt. Set aside.
- Soak corn ears with husks in water for 10 minutes.
- Peel back corn husks, without removing them entirely.
- Remove and discard corn silks. Gently rinse corn and pat dry.
- Spread lime-chili butter over ears of corn, then carefully fold husks back up around ears.
- Grill corn directly on grill grates over medium heat for 25 to 30 minutes, or until corn kernels are tender. Turn and rearrange corn ears periodically.
- With oven mitts, peel off hot husks over corn and discard.
- Serve with optional butter and lime wedges.
Nutrition information (per serving) 145 calories; 6.5 g fat; 15 mg cholesterol; 195 mg sodium; 22 g carbohydrate; 3 g fiber; 3 g protein.
This recipe was written by Kim Galeaz, a registered dietitian and culinary-nutritional consultant as well as owner of Galeaz Food & Nutrition Communications, located in Indianapolis and Jacksonville, Fla.