It so hard to believe that something this simple to make, can taste so over-the-top delicious!!! It’s such a fantastic way to serve this summer gem all season long. Each medium piece of corn has 96 calories, 2 grams of fat and 3 Weight Watchers Points Plus. By far my new favorite corn recipe and I bet it will become yours too!
Prep Time: 10 minutes
Cook Time: 12-15 minutes
4 ears of corn on the cob
Olive oil cooking spray
½ teaspoon salt
½ teaspoon garlic powder
3 tablespoons grated Parmesan cheese
1. Husk the corn. Coat each piece all over with olive oil spray.
2. To Grill: Preheat grill to medium-high. Add corn to grill. Grill corn, turning occasionally, until charred and tender, 8 to 12 minutes total. If it starts to stick, coat with more olive oil spray.
3. To Broil: Preheat broiler. Line a baking pan with foil. Place corn on pan. Broil for about 6-7 minutes until charred (browned). Turn over and broil about 6 minutes more.
4. Remove corn from heat and sprinkle with a little salt and garlic powder all over each piece. Sprinkle the top of each ear of corn with ¾ tablespoon of Parmesan cheese.
Makes 4 servings
Corn is a good source of folate, fiber and contains a little niacin, magnesium, and vitamin C.
Choose ears with bright green, snugly fitting husks that are fresh looking. The silk should be dry not soggy. The kernels should be plump and milky and come all the way to the ear’s tip. Don’t buy corn that’s been husked-the husk was probably removed by the market because it was discolored or wilted. An exception are the packages of already husked corn at places like Trader Joe’s. They’ve been husked, packaged and taste great!
Weight Watchers (old points) 1
Weight Watchers POINTS PLUS 3
SKINNY FACTS: for 1 corn on the cob
96 calories, 2g fat, 3g chol, 5g prot, 18g carbs, 3g fiber, 3g sugar, 229mg sod
FAT FACTS: the skinny and fat facts are the same.
Find more delicious and healthy recipes from Nancy Fox on her website, Skinny Kitchen.
Tuesday 18th of August 2015
I could eat this corn everyday and sometimes do. Hope you all enjoy it too. Thanks for sharing it today! My best, Nancy