| Grilled Corn-on-the-Cob with Pepper Seasoning |
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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.) |
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| 1 |
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red bell pepper, roasted, peeled, seeded and diced (optional) |
| 1 |
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Tbsp margarine |
| 1/4 |
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cup chopped fresh cilantro (optional) |
| 2 |
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Tbsp chopped green onions (scallions) or chives, snipped |
| 1/4 |
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tsp salt |
| 1/8 |
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tsp freshly ground black pepper |
| 1/8 |
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tsp Tabasco(optional) |
| 4 |
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ears fresh sweet corn |
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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. |
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Nutrients per serving
1 serving of corn |
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| 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. |
