Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr 50 mins


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

1 ear corn
148 calories; protein 5.1g; carbohydrates 17.5g; dietary fiber 1.9g; sugars 5.7g; fat 7.9g; saturated fat 2.6g; cholesterol 10.6mg; vitamin a iu 424IU; vitamin c 6.4mg; folate 39.6mcg; calcium 88.6mg; iron 0.5mg; magnesium 38.1mg; potassium 267.8mg; sodium 208.4mg.

1 1/2 fat, 1 starch