Spicy Grilled Corn

Spicy Grilled Corn Recipe
Becky Luigart-Stayner; Mary Catherine Muir
Who needs butter when you can have a Thai-style spicy-hot dipping sauce? And, because the husks char a bit on the outside, some of that flavor is transmitted to the kernels and you get corn that really tastes grilled.

Yield:

4 servings (serving size: 1 ear of corn)

Recipe from

Cooking Light

Nutritional Information

Calories 68
Caloriesfromfat 11 %
Fat 0.8 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.4 g
Protein 2.1 g
Carbohydrate 15.8 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 87 mg
Calcium 4 mg

Ingredients

4 ears corn with husks
2 tablespoons Thai Hot Sauce
1 cup hickory wood chips (optional)

Preparation

Prepare grill.

Pull husks back from corn, and scrub silks. Brush sauce over corn. Pull husks back over the corn to cover. Tie a string around top of husks to secure. Repeat procedure with remaining corn.

If using wood chips, wrap the wood chips in a double layer of foil; pierce the foil packet several times. Add foil packet to grill rack for 5 minutes. Place corn on grill rack; grill, covered, for 15 minutes or until done, turning occasionally.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

July 2001
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