By Jude Teal

Grilled Corn
on the Cob

Serving : 4

Preparation time: 15 minutes

4 ears of corn

Butter-flavored pan spray

Butter and salt and pepper, as needed

Pull down the corn husks, but don’t remove! Peel off the cornsilk .Spray the cobs with butter-flavored pan spray. Pull husks back up. Place on grill which has been turned on to medium-high heat. Cook and turn until hot and slightly showing grill marks, approximately 9 to12 minutes.

Serve with butter and pepper, as you like.

Per serving: 77 calories; 1g fat; 17g carbohydrates; 14mg sodium

If you like corn (and who doesn’t), you have a lot in common with our southern neighbors of 7,000 years ago!

Way back then, corn was first domesticated in Mexico. Muchas gracias!

Spring and summer brings us fresh corn that is delicious. But, lucky for us corn lovers, it is also available frozen and canned, so we can enjoy it year round.

When you buy fresh corn, refrigerate it ASAP. If you wish, husks and the “silk” can be removed, then put cobs in a plastic bag in the fridge or freezer. This makes it quick to heat serve.

Old What’s His Name loves corn and often grills it when he barbecues meat or chicken.

This makes him a real “corny” guy — but you knew that already.

Jude Teal is a former chef, consultant and caterer from Silicon Valley. Using her Cordon Bleu background she creates healthy recipes that still taste delicious. Email her at foodbyjude@me.com" target="_blank">class="s1">foodbyjude@me.com if you have questions about recipes.

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