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Post by Tia on Aug 9, 2005 12:31:19 GMT -5
Fiesta Corn
1 Tbsp. fresh lime juice 1 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 2 tsp. extra virgin olive oil 6 ears fresh corn, in the husk 2 limes, cut lengthwise into wedges
Heat the grill, or preheat the oven to 500 degrees.
In a small bowl, whisk together the lime juice, cumin, salt, pepper and oil.
Prepare the corn, one ear at a time. Pull off and discard the 2 or 3 tough outer leaves. Carefully pull back the remaining leaves (without tearing them off), one at a time, until you can see the kernels. (If you can only uncover half the ear without tearing the husks that will work just as well.) Pull off all of the silk and brush the kernels with the oil mixture, using just enough to coat them lightly.
Smooth the folded leaves back into place, one by one, until the ear is completely covered. Arrange the corn on the grill or place them in the oven. Roast for 15 minutes. If you are using a grill, turn the ears 2 or 3 times. (This is not necessary if oven-roasting.) Serve the corn immediately, accompanied by additional salt, if desired, and lime wedges, which are squeezed over the corn, instead of using butter.
Makes 6 servings. Per serving: 91 calories, 3 g. total fat (less than 1 g. saturated fat), 17 g. carbohydrate, 3 g. protein, 2 g. dietary fiber, 207 mg. sodium.
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