Spicy Grilled Corn

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

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Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 11%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.1g
  • Carbohydrate: 15.8g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 87mg
  • Calcium: 4mg

Ingredients

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

Preparation

  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.
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.

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