Currently viewing the tag: "Grilled Corn"

Grilled Corn with Mint Butter


Enhance the flavor of grilled summer corn on the cob by brushing it with a fresh mint and cilantro butter mixture.

Yield: 8 servings (serving size: 1 ear)



•  2 tablespoons butter, melted

•  1 tablespoon finely chopped fresh mint

•  2 teaspoons fresh lemon juice

•  1/2 teaspoon finely chopped fresh cilantro

•  1/2 teaspoon coarsely ground black pepper

•  1/4 teaspoon salt

•  8 ears shucked corn

•  Cooking spray



1.  Prepare grill.

2.  Combine first 6 ingredients; stir well.

3.  Place corn on grill rack coated with cooking spray; grill 10 minutes or until done, turning frequently. Place corn on a platter. Brush with butter mixture.


Cynthia Nicholson, Cooking Light

MAY 2005


Source: Cooking Light


When our son was young, corn was the only vegetable he’d eat. My husband and I soon got bored with the simple salt and butter topping, so I stirred in some lemon juice and chives.—Sue Kirsch, Eden Pairie, Minnesota


Prep: 10 min. + soaking

Grill: 25 min

Yield: 6 Servings



• 6 medium ears sweet corn in husks

• 1/2 cup butter, melted

• 2 tablespoons minced chives

• 1 tablespoon Imperial Sugar® / Dixie Crystals® Granulated Sugar

• 1-1/2 teaspoons lemon juice

• Salt and pepper



1.  Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string.

2.  Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally. Yield: 6 servings.


Source: Taste Of Home




From EatingWell: July/August 2008

Street vendors across Mexico sell this style of roasted or grilled corn—topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own.



• 2 tablespoons low-fat mayonnaise

• 2 tablespoons nonfat plain yogurt

• 1/2 teaspoon chili powder

• 4 ears corn, husked

• 4 tablespoons finely shredded Cotija, (see Shopping Tip) or Parmesan cheese

• 1 lime, quartered



1.  Preheat grill to medium-high.

2.  Combine mayonnaise, yogurt and chili powder in a small bowl.

3.  Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.



Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.



Per serving: 98 calories; 3 g fat ( 1 g sat , 0 g mono ); 2 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 3 g protein; 4 g fiber; 108 mg sodium; 19 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 fat


Source: EatingWell




  •  4 ears fresh corn, husked
  • 2 tablespoons butter, softened
  • 1/4 teaspoon freshly grated lime zest
  • 1 teaspoon lime juice
  • 1/2 teaspoon minced chipotle chile in adobo sauce plus 1/4 teaspoon adobo sauce, (see Note) or 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon kosher salt


1.  Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.



Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.



Per serving: 129 calories; 7 g fat ( 4 g sat , 0 g mono ); 15 mg cholesterol; 17 g carbohydrates; 3 g protein;2 g fiber; 222 mg sodium; 245 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 fat



Source: Eating Well