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Spicy Grilled Corn

Becky Luigart-Stayner; Mary Catherine Muir
Yield 4 servings (serving size: 1 ear of corn)
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.

Ingredients

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.

Cook's Notes

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.