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Becky Luigart-Stayner; Mary Catherine Muir Photo by: Becky Luigart-Stayner; Mary Catherine Muir

Spicy Grilled 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.

Cooking Light JULY 2001

  • Yield: 4 servings (serving size: 1 ear of corn)

Ingredients

  • 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.

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
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Spicy Grilled Corn recipe

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