Soaking the corn in its husk in water for up to two hours before grilling is definitely a new approach to cooking corn on the cob, but give it a try! The addition of salt, spices and cheese takes this side dish to new levels. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Peel back corn husks, but do not remove. Remove silks; rinse corn. Fold husks back around corn. Tie husk tops with 100% cotton kitchen string to secure. Soak corn in enough water to cover 1 to 2 hours; drain.

  • Grill corn, covered, over medium 30 to 35 minutes or until kernels are tender, turning once. Remove string and pull back husks. Tie husks with string to hold open.

  • Place corn on a platter and brush with oil. In a small bowl combine chili powder, cayenne pepper (if desired), and salt; sprinkle over corn. Top with cheese, cilantro, and, if desired, lime zest. If desired, serve with lime wedges.

Nutrition Facts

148 calories; total fat 7.9g 12% DV; saturated fat 2.6g; cholesterol 11mg 4% DV; sodium 208mg 8% DV; potassium 268mg 8% DV; carbohydrates 17.5g 6% DV; fiber 1.9g 8% DV; sugar 6g; protein 5.1g 10% DV; exchange other carbs 1; vitamin a iu 424IU; vitamin c 6mg; folate 40mcg; calcium 89mg; iron 1mg; magnesium 38mg.

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Rating: 5 stars
I love the combination of salty Cotija fresh herbs and lime juice with the corn. Read More