Smoky Corn on the Cob

From the Editors of Your Family Today

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Kids love fresh corn because it’s sweet and fun to eat. What they don’t know is that it’s packed with vitamins and zeaxanthin, a carotenoid that helps support eye health. If your family likes a lot of butter on corn, consider using the light kind, which will save you half the calories and fat grams.

Time-saving tip: Purchase already shucked corn on the cob and wrap in foil to grill.

Makes 6 servings

Ingredients
For lime-chipotle butter:
6 tablespoons butter, softened
Zest from one fresh lime
1/2 to 3/4 teaspoon ground chipotle chili powder
1 teaspoon honey
1/2 teaspoon kosher salt
6 large fresh ears corn on the cob (with husks)
Additional light butter and lime wedges (optional)

Directions

1. In a small bowl, mix butter, lime, chipotle chili powder, honey and kosher salt. Set aside.
2. Soak corn ears with husks in water for 10 minutes.
3. Peel back corn husks, without removing them entirely.
4. Remove and discard corn silks. Gently rinse corn and pat dry.
5. Spread lime-chili butter over ears of corn, then carefully fold husks back up around ears.
6. Grill corn directly on grill grates over medium heat for 25 to 30 minutes, or until corn kernels are tender. Turn and rearrange corn ears periodically.
7. With oven mitts, peel off hot husks over corn and discard.
8. Serve with optional butter and lime wedges.

Nutrition information (per serving) 145 calories; 6.5 g fat; 15 mg cholesterol; 195 mg sodium; 22 g carbohydrate; 3 g fiber; 3 g protein.

This recipe was written by Kim Galeaz, a registered dietitian and culinary-nutritional consultant as well as owner of Galeaz Food & Nutrition Communications, located in Indianapolis and Jacksonville, Fla.

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