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Grilled Southwestern Corn

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By Betty Crocker Kitchens
Updated May 4, 2010
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Corn on the cob makes a summer meal complete. Sprinkled with a few seasonings, this veggie is the cream of the crop.

Grilled Southwestern Corn

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 4 medium ears fresh corn
  • 1/4 teaspoon salt
  • 2 teaspoons finely chopped fresh cilantro
  • 1 tablespoon olive or canola oil
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper (cayenne)

Instructions

  • Step 
    1
    Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
  • Step 
    2
    Meanwhile, in small bowl, mix salt and cilantro; set aside.
  • Step 
    3
    In 8-inch nonstick skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush cumin mixture over hot corn; sprinkle with cilantro-salt mixture.

Nutrition

160 Calories
4 1/2g Total Fat
3g Protein
25g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
250mg
7%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
17%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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