Since kids actually like to eat this vegetable, serve it the most.
Suzy Robertson shares great ways to use corn on the cob.
Skinny Grilled Mexican Corn
8 ears of fresh Sweet Corn (shucked)
1/2 c. plain Greek Yogurt (or ¼ c. sour cream ¼ c. greek yogurt)
1 ½ cup parmesan cheese
2 tsp chili powder or Tajin (Mexican spice)
Couple dashes of salt and pepper
½ cup fresh cilantro, chopped
1 lime, cut into wedges (optional)
Extra Virgin Olive Oil Spray
In a small bowl, mix together Greek yogurt and sour cream. Set aside.In a small bowl, mix together chili powder and salt and pepper. If using Tajin, you don’t need to add salt and pepper. Set aside.
Spray or brush each ear of corn lightly with olive oil. Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through.
Take corn off of grill and brush with Greek Yogurt mixture. Sprinkle with spice mixture, cheese, and cilantro. Squeeze lime wedges over each piece of corn.
Enjoy!
Elote (Mexican Corn Dip/Salad)
2 T. butter
3 c. corn (4 ears)
½ jalapeno, no seeds
3 T. mayo
1 clove garlic
2 green onions
½ bunch cilantro
1 lime
¼ c. cotijo or feta cheese
Remove corn from the cob if using fresh corn.
Melt butter in skillet over medium heat. Add the corn and toss until cooked and well charred. This takes about 10 minutes. (You may also boil or grill the corn & then remove from the cob. Then proceed to the next step. Grilled corn adds a delicious flavor).
Seed jalapeno and mince. Chop cilantro.
Mix mayo, jalapeno, garlic, green onions, cilantro, lime and cheese together. Toss with charred corn.
Serve warm or at room temp with whole grain tortilla chips!
Summer Harvest Salad
4 earns corn, cooked
2 avocados, diced
2 c. cherry tomatoes, halved (red and orange are fun for color)
½ English cucumber, finely diced with skin on
1/3 c. crumbled Feta cheese
½ red onion, finely diced (appx. 1/3 c.)
Cilantro Vinaigrette:
1 T. rice wine vinegar
1 T. white wine vinegar
½ tsp. salt
1 tsp. garlic powder
½ t. freshly ground pepper
2 T. cilantro, chopped
6 T. Extra virgin olive oil
Cook your corn-there are a ton of ways to do this, but the easiest is just to put the oven on 350, and throw the corn in, husks and all. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. You should be able to easily pull off the husks and the silk. You can also husk them and boil them for about 5 minutes in boiling water.
Cut off the kernels with a large knife and add to a big bowl.
Chop the avocados, cherry tomatoes, English cucumber, and red onion, and then add it to the bowl. Add the feta cheese too.
For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the EVOO. Shake it vigorously.
Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine!
Check out Suzy’s website at www.foodiegonehealthy.com.
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