Grilled Corn on the Cob
fresh corn on the cob (1 ear per person)
pot of salted water
wedges of fresh lime (optional)
- Husk the corn and remove all the silks. Brush off any stubborn silks with a soft dry vegetable brush. Grill over medium heat, 4 to 6 inches from the heat source, turning frequently, for 10 to 15 minutes.
- When done, dip the hot corn briefly into the salted water. Serve at once, squeezing on the lime (if using).
Per 5-inch cob: 63 calories (11% calories from fat), 2 g protein, 1 g total fat (trace saturated fat), 14 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 11 mg sodium
Exchanges: 1 carbohydrate (1 bread/starch)