ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Corn on the Cob

Prep time 5 mins
Cook time 10 mins
Yield 4 servings.


  • 4 ears fresh corn (in husks)
  • 1 tablespoon reduced-calorie margarine, melted
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon ground red pepper
  • Finely chopped fresh mint (optional)

Nutrition Information

  • calories 103
  • caloriesfromfat 25 %
  • fat 2.9 g
  • satfat 1.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.6 g
  • carbohydrate 20.4 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 41 mg
  • calcium 0.0 mg

How to Make It

  1. Remove husks and silks from corn. Cook corn in boiling water to cover 10 minutes; drain.

  2. While corn cooks, combine margarine, curry powder, red pepper, and mint, if desired, in a small bowl. Brush margarine mixture evenly on corn. Serve immediately.

Cook's Notes

To check the sweetness of fresh corn, pop a kernel with your fingernail. The corn will taste sweet if the liquid from the kernel is milky white.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook