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Grilled Southwestern Corn

Grilled Southwestern Corn
  • Prep 15 min
  • Total 15 min
  • Servings 4
Corn on the cob makes a summer meal complete. Sprinkled with a few seasonings, this veggie is the cream of the crop.
August 1, 2012

Ingredients

  • 4 medium cobs fresh corn, husked
  • 1/4 tsp (1 mL) salt
  • 2 tsp (10 mL) finely chopped fresh cilantro
  • 1 tbsp (15 mL) olive or canola oil
  • 1/4 tsp (1 mL) ground cumin
  • 1/8 tsp (0.5 mL) garlic powder
  • 1/8 tsp (0.5 mL) ground red pepper (cayenne)

Steps

  • 1
    Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
  • 2
    Meanwhile, in small bowl, mix salt and cilantro; set aside.
  • 3
    In 8-inch nonstick skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush cumin mixture over hot corn; sprinkle with cilantro-salt mixture.

  • Variation:┬áServe the corn right off the cob, or scrape the kernels into a bowl and toss with a cup of cooked black beans and a little salsa.
  • Substitution: Omit the cumin, and use fresh dill weed or basil leaves instead of the cilantro.

Nutrition Facts

Serving Size: 4 Servings (1 Cob Each)
Calories
160
Total Fat
4 1/2g
Saturated Fat
1/2g
Trans Fat
0g
Cholesterol
0mg
Sodium
160mg
Total Carbs
25g
Dietary Fiber
4g
Sugars
3g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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