GRILLED SOUTHWESTERN CORN

Grilled Southwestern Corn image

Corn on the cob makes a summer meal complete. Sprinkled with a few seasonings, this veggie is the cream of the crop.

Provided by Betty Crocker Kitchens

Time 15m

Yield 4

Number Of Ingredients 7

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)

Steps:

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.
Meanwhile, in small bowl, mix salt and cilantro; set aside.
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 Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g