3 Simple corn dishes
TIP Grilling corn in the husks enhances the flavor. Contrary to popular belief, it is not necessary to soak the husks, though doing so ensures they won't burn.
GRILLED CORN WITH HERB-LIME BUTTER
4 tablespoons butter, at room temperature
2 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh mint
2 teaspoons lime juice
1/2 teaspoon lime zest
1/4 teaspoon salt (or more to taste)
6 ears corn
1. Prepare grill for direct-heat grilling. Combine softened butter, cilantro, mint, lime juice, zest and salt. Place butter on waxed paper or parchment and roll into a log. Refrigerate.
2. Pull husks back but do not remove; pull out silk and replace husks, twisting at top to close. Grill over direct heat, turning occasionally, for about 12 minutes, or until corn kernels are just tender when pierced with a fork.
3. To serve, cut butter into 6 "pats" and serve a pat with each ear.
Makes 6 servings
Nutritional analysis per 142 calories, 4 g protein, 18 g carbohydrates, 2 g fiber, 8 g fat, 4 g saturated fat, 98 mg sodium
CORN-AND-ROAST PEPPER SALAD
1/3 cup low-fat sour cream
1 teaspoon minced canned chipotle in adobo sauce
1 tablespoon red wine vinegar
1/4 teaspoon salt
2 cups corn kernels (raw, from about 5 ears, or leftover grilled or frozen, thawed)
1 (7-ounce) jar bottled roasted peppers, drained, rinsed and chopped into 1/4-inch pieces
2 ribs celery, chopped
1/4 cup chopped scallion
8 cups arugula or other greens
1. Combine sour cream, chipotle, vinegar and salt in a bowl; mix well. Add the corn, roasted pepper, celery and scallion and toss thoroughly.
2. Divide greens among 4 plates; top each with one-fourth the corn salad and serve immediately.
Makes 4 servings
Nutritional analysis per serving 117 calories, 5 g protein, 21 g carbohydrates, 3 g fiber, 3g fat, 1 g saturated fat, 352mg sodium
SUMMER PRODUCE SALSA
2 cups fresh corn kernels (about 5 ears)
8 ounces zucchini, cut into
1/4-inch dice (about 11/2 cups)
3 medium tomatoes, chopped (about 3 cups)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1/2 cup chopped red onion
1/2 teaspoon salt
Combine all ingredients and let sit at room temperature for 15 minutes to allow flavors to mingle.
Makes 6 servings.
Nutritional analysis per serving 68 calories, 3 g protein, 15 g carbohydrates, 3 g fiber, 1gfat, 0 g saturated fat, 209mg sodium
