|
Grilled Corn-on-the Cob with Pepper
Seasoning
| • |
1 red bell pepper,
roasted, peeled, seeded and diced (optional) |
| • |
1 Tbsp margarine |
| • |
1/4 cup chopped fresh
cilantro (optional) |
| • |
2 Tbsp chopped green
onions (scallions) or chives, snipped |
| • |
1/4 tsp salt |
| • |
1/3 tsp freshly ground
black pepper |
| • |
1/3 tsp Tabasco (optional) |
| • |
4 ears fresh sweet corn |
|
| Preparation Time
& Serving |
| 10 to 15 mins., serves 4 |
| Directions: |
| 1. |
Preheat the
outdoor grill. |
| 2. |
In a blender or food
processor, combine the red pepper, margarine, green onions and cilantro
(optional). Add salt, pepper and Tabasco, if desired. |
| 3. |
Husk and clean the
corn. Place each ear individually in the center of a piece of aluminum
foil, shiny side up. Coat each ear with a quarter of the pepper seasoning
mixture. Wrap the foil around the corn, make sure the ear is well sealed
by the foil. (Refrigerate until ready to grill). |
| 3. |
Place corn on
grill near the edges or cooler areas. Grill until tender, turning
frequently, about 10 to 15 minutes. Carefully unwrap the corn and serve. |
|
| Cooking Tips |
| To roast bell pepper, place on baking
sheet; broil in oven until blistered and charred. Put in heavy plastic or paper bag, seal;
let set for 20 minutes. Peel skin; don't worry if all the charred parts don't come off.
(If you don't have time to roast the pepper, purchase roasted peppers, or omit peppers
entirely.) |
Nutrients per serving
(1 serving of corn):
| Calories |
103.0 |
Vitamin A |
28.0
RE |
| Protein |
1.0 g |
Vitamin C |
13.0 mg |
| Carbohydrate |
26.0 g |
Iron |
0.2 mg |
| Total Fat |
0.3 g |
Calcium |
9.0 mg |
| Saturated Fat |
0.0 g |
Sodium |
3.0 mg |
| Cholesterol |
0.0 mg |
Dietary Fiber |
0.0 g |
|
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Healthy Food on a
Budget:
Planning ahead saves time, effort and money, and it helps increase variety and balance in
the diet. Plan meals for the week. Make a shopping list before you go to the store.
Consider store"specials" and use food coupons. |
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