Sunday, August 08, 2010

Summer = Corn on the Cob

Growing up in the Midwest, I was surrounded by fields of corn.  There was nothing better than having Farmer John stroll out into the field and stuff his overall pockets with sweet, fresh corn for us.  We would soak it overnight in salty brine, in the husk, and then throw it on the grill the next day.  When the shucks were burnt, we pulled it back to reveal the best sweet corn-on-the-cob ever, and then dipped it in melted butter and covered it with salt.  It still makes my mouth water.  I once ate 13 cobs in one afternoon!

This is NOT heart healthy!  No question. I'm not saying I wouldn't still love it, but we needed a better alternative.

We still put the unshucked corn on the grill. In winter, we microwave it in the shuck, 4 minutes per ear.
But we have discovered that mixing 1 tablespoon of low fat margarine, 1 tablespoon plain yogurt and 1/4 teas. chili powder yields a wonderful tasty spread for two ears of corn.  Don't even miss the salt.
This is a summer treat we can still enjoy.

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