Here's how to grill a summer favorite.
Grilled Corn on the Cob
6 fresh ears of corn
2 tablespoons margarine or butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
- Peel husks back, but do not remove. Using
a stiff brush or your fingers, remove silk from corn. Pull husks
back up around corn. In a large saucepan or container, cover
corn (husks on) with cold water. Soak for at least 1 hour. Drain,
shaking corn to remove excess water. Cover corn as much as possible
with husks. If necessary, tie the tips of the husks together
with wet kitchen string.
- Grill corn (with husks) on an uncovered
grill directly over medium-hot coals about 25 minutes or until
tender, turning several times. Carefully remove the husks and
strings.
- Meanwhile, in a small saucepan combine
margarine or butter, lemon juice, and thyme. Heat on the grill
or stovetop until margarine is melted. Brush mixture over the
corn before serving.
Makes 6 side-dish servings.
Nutritional facts per serving: calories: 93, total fat: 4g, saturated fat: 1g,
cholesterol: 0mg, sodium: 47mg, carbohydrate: 14g, fiber: 2g,
protein: 2g, vitamin A: 6%, vitamin C: 7%, calcium: 0%, iron:
2%, starch: 1diabetic exchange, fat: .5diabetic exchange.
Recipe provided by
Better Homes and Gardens -
BHG.com a member of the Home and Family Network
for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
