With the sweet summer harvest of corn at the market – and the price too good to pass up – I have been cooking corn on the cob several times a week. Especially, because it is SO easy to do.
Just trim the stem and throw the corn, husk and all, into the microwave. After five minutes, cut off the bottom and simply pull on the silky stringed husk end and the entire husk and the silk threads will slip right off! Enjoy the corn as is, adding butter and salt if desired, or check out the crowd-pleasing Mexican Grilled Corn variation below.
MAKES 2 SERVINGS
2 medium ears of corn, unshucked
1. Place the corn in the microwave and cook on high power for 5 minutes. Remove from the microwave (use a potholder or towel as they will be hot), and using a good strong chef knife, trim the stem (or shank) ends of the corncobs cutting just past where the corn kernels start.
2. Let corn cool slightly (about 1 minute) and then using the potholder or towel hold on to the corn at the silk end and pull it upward while squeezing the corn out of the husks and the cut end.
To make Mexican Grilled Corn: Heat an indoor or outdoor grill. Cook corn as directed above. While corn is cooking, in a small bowl combine 2 tablespoons light mayonnaise, 1/2 teaspoon minced garlic, and 1 dash Tabasco sauce (a drop or two). Set aside. As soon as husks are removed, move the corn to the grill, and grill for 3 to 4 minutes, or until ears are lightly charred. Remove from heat and brush corn with mayonnaise mixture, then dust each ear with 2 teaspoons of finely grated Parmesan cheese. (Adds 50 calories, 1 gm carb, and 5 grams of fat to each ear.)
Nutrition Information Per Serving (1 plain ear): Calories 75 | Carbohydrate 17g (Sugars 3g) | Total Fat 1 g (Sat Fat 0g) | Protein 3g | Fiber 3g | Cholesterol 0 mg | Sodium 55mg | Food Exchanges: 1 Starch | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 2 Freestyle Smart Points: 0 (Mexican-style = 2)
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