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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 90.9
  • Total Fat: 3.8 g
  • Cholesterol: 7.8 mg
  • Sodium: 302.5 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.5 g

View full nutritional breakdown of MarkNJayde's Grilled Corn on the Cob calories by ingredient
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MarkNJayde's Grilled Corn on the Cob

Submitted by: JAYDECOOK

Introduction

Fresh corn is one of our favorite summer vegetables, so we have cooked it in every imaginable way and this is by far our favorite and in my opinion the easiest. Keep in mind corn is sweet so there are calories and the carbohydrates are high from the sugar content as well but keep in mind people these are vegetables and in my opinion if it's a vegetable chill out and enjoy! There are many other benefits from vitamins and nutrients. Fresh corn is one of our favorite summer vegetables, so we have cooked it in every imaginable way and this is by far our favorite and in my opinion the easiest. Keep in mind corn is sweet so there are calories and the carbohydrates are high from the sugar content as well but keep in mind people these are vegetables and in my opinion if it's a vegetable chill out and enjoy! There are many other benefits from vitamins and nutrients.
Number of Servings: 2

Ingredients

    2 ears of white or yellow corn, husks still in place
    0.5-1 Tbsp unsalted butter to taste*
    Salt and Pepper to taste**

    *You can substitute with margarine, soy butter etc. to meet your needs. Recipe calculated with 1/2 Tbsp unsalted butter.
    **Recipe calculated with;
    1 tsp fresh cracked black pepper
    1/4 tsp kosher salt

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Directions

1. Soak ears of corn in cold water for at least 1/2 hour but no more than 1 hr.*

2. Heat charcoal or gas grill to medium high.

3. Place corn on grill for 15-25 minutes depending on heat of grill and size of corn. Turn every 3-5 mins.**

4. Remove from grill and let sit until cool enough to handle.

5. Remove husks and inner silk from corn. BE CAREFUL these will be very hot depending on how long you let it cool. When you pull the husk back a lot of steam will escape so watch your hands.

6. Depending on your preference you can butter and season on cob or cut off corn and mix ingredients in a bowl.

7.Enjoy!!

Makes 2 servings

* You need to soak the corn so that the husks don't just go up in flames and it allows the corn to steam inside the husk. DO NOT shuck the corn you need the protection from the husks. Also shucking after cooking this way, is a lot easier the silk all pulls away in a large clump. No more sitting picking the silk out for an hour before cooking.
We have tried this shucking the corn and wrapping in foil with some butter and ice to keep corn from burning but I don't like cooking in aluminum foil as it is proven to be bad for your body. The corn is also much more likely to burn if done this way. So you make the choice.

**The husks will eventually start to burn and fall away, this is fine just make sure you are turning often at this point so that the corn underneath doesn't burn. If some areas are slightly browned when shucked don't fret these are my favorite part!

Number of Servings: 2

Recipe submitted by SparkPeople user JAYDECOOK.






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Member Ratings For This Recipe

  • I pulled the husk back and removed the silk before soaking. After soaking, I pulled back the husk and spread the corn with cold butter and then put the husk back. I wrapped the husk in tin foil and grilled for 25 minutes. No mess and absolutely delicious - much better than boiled! - 8/25/13

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