This was very tasty as part of a North-African meal, but with the cumin and coriander, would be equally well suited to accompany Mexican or other south/central american food. It reminds me of a healthier version of Cuban grilled corn I used to get in NY.
North African-Grilled Corn on the Cob
Yield: 4 servings (serving size: 1 ear of corn)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 105
- Calories from fat: 27%
- Fat: 3.2g
- Saturated fat: 1.4g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.6g
- Protein: 2.7g
- Carbohydrate: 20.1g
- Fiber: 3.1g
- Cholesterol: 5mg
- Iron: 1.5mg
- Sodium: 328mg
- Calcium: 24mg
Ingredients
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- Dash of ground cloves
- 4 ears corn with husks
- 2 teaspoons butter or stick margarine, melted
Preparation
- Prepare grill.
- Combine first 8 ingredients in a small bowl; set aside.
- Pull husks back from corn, and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning corn occasionally.
North African-Grilled Corn on the Cob Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Kid-Friendly, Quick/Easy
- CUISINE: African, American, New American, Indian, Middle Eastern, Moroccan
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol
- COOKING METHOD: Grill
- OCCASION: Spring, Summer, Father's Day, July 4th, Kwanzaa, Labor Day, Memorial Day
- PUBLICATION: Cooking Light
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