Grilled Southwestern Corn

Corn on the cob makes a summer meal complete. Sprinkled with a few seasonings, this veggie is the cream of the crop.

  • prep time 15 min
  • total time 15 min
  • ingredients 7
  • servings 4

Ingredients

4
medium ears fresh corn
1/4
teaspoon salt
2
teaspoons finely chopped fresh cilantro
1
tablespoon olive or canola oil
1/4
teaspoon ground cumin
1/8
teaspoon garlic powder
1/8
teaspoon ground red pepper (cayenne)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    160
    (
    Calories from Fat
    40),
    % Daily Value
    Total Fat
    4 1/2g
    4 1/2%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    160mg
    160%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    4g
    4%
      Sugars
    3g
    3%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    6%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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