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, simply pull on the silk end and the 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
- With a good strong chef knife, trim the stem (or shank) ends of the corncobs, cutting just to where the corn kernels start, and place the ears in the microwave. Cook on high power for 5 minutes. Let corn cool slightly, then with a pot holder or towel, grab the husk at the silk end and squeeze the corn out of the husks. (If you double the recipe, four ears of corn will take 8 minutes.)
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. Brush the ears of corn with the mayonnaise mixture, and then dust with each ear with 1 tablespoon of Parmesan cheese. (Adds 55 calories, 1 gm of carbohydrates, and 5 grams of fat to each ear.)
Nutrition Information Per Serving (1 ear): Calories 75 | Carbohydrate 17g (Sugars 3g) | Total Fat 1 g (Sat Fat .5g) | Protein 5g | Fiber 3g | Cholesterol 0 mg | Sodium mg | Food Exchanges: 1 Starch | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 2 Smart Points: 2