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.

Recipe by Cooking Light July 2001

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Credit: Becky Luigart-Stayner; Mary Catherine Muir

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Chef'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.

Nutrition Facts

68 calories; calories from fat 11%; fat 0.8g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.4g; protein 2.1g; carbohydrates 15.8g; fiber 2.3g; iron 0.4mg; sodium 87mg; calcium 4mg.
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