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Recipe

Food, Family & Fun

A Seasonal Guide to Healthy Eating
Commemorating 50 years of School Lunch

 

Grilled Corn-on-the-Cob with Pepper Seasoning

10 to 15 minutes
Serves: 4

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.)

  • 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
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp Tabasco (optional)
  • 4 ears fresh sweet corn

Preheat the outdoor grill.

1. In a blender or food processor, combine the red pepper, margarine, green onions and cilantro (optional). Add salt, pepper and Tabasco, if desired.

2. 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, making 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.

Nutrients per serving
1 serving of corn

  • Calories 103
  • Saturated fat.6 g
  • Iron.5 mg
  • Protein 3 g
  • Cholesterol 0 mg
  • Calcium 4 mg
  • Carbohydrate 17 mg
  • Vitamin A 61 RE
  • Sodium 192 mg
  • Total Fat 3.9 g
  • Vitamin C 6 mg
  • Dietary Fiber 3 g

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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 in planning your list.

 

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This page originally published as part of the electronic Gourmet Guide between 1995 and 1999.

Copyright © 1994-2008, Forkmedia LLC. All rights reserved.

 
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Modified 2008


 

 
 

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