Fiesta Corn - 17g Carb, 2g Fiber
From The American Institute for Cancer Research AICR
No Butter Needed
Summer is not over yet, so fire up the grill for a summertime favorite.
Corn is a good source of lutein, a cancer-protective phytochemical is
at its peak right now. It is a great time to try this interesting new
recipe, in which cumin and lime add an amazing zing. You may never ask
for butter again. Really. No butter, just plenty of flavor. Roast a
few extra ears, so you can cut the kernels off the cob and add them
to salads, salsas, or soups.
1 Tbsp fresh lime juice
1 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp extra virgin olive oil
6 ears fresh corn, in the husk
2 limes, cut lengthwise into wedges
Heat the grill, or preheat the oven to 500 degrees.
In a small bowl, whisk together the lime juice, cumin, salt, pepper
and oil.
Prepare the corn, one ear at a time. Pull off and discard the 2 or
3 tough outer leaves. Carefully pull back the remaining leaves
(without tearing them off), one at a time, until you can see the
kernels. (If you can only uncover half the ear without tearing the
husks that will work just as well.) Pull off all of the silk and
brush the kernels with the oil mixture, using just enough to coat
them lightly.
Smooth the folded leaves back into place, one by one, until the ear
is completely covered.
Arrange the corn on the grill or place them in the oven. Roast for
15 minutes. If you are using a grill, turn the ears 2 or 3 times.
(This is not necessary if oven-roasting.)
Serve the corn immediately, accompanied by additional salt, if
desired, and lime wedges, which are squeezed over the corn, instead
of using butter.
Makes 6 servings
Per serving:
91 Calories, 3g Total Fat (less than 1g Saturated Fat),
17g Carbohydrate, 3g Protein, 2g Dietary Fiber, 207mg Sodium