July Produce Spotlight and Recipe: Chili and Lime Corn on the Cob
July 15, 2011
Summer is the season of festivals and outdoor events. Chicago is known for the Blues Fest, Lollapalooza and other outdoor music events . . . and to accompany the festival fun comes lots of delicious street food. One portable snack that I am always drawn to is grilled corn on the cob. The aroma of the corn roasting on a grill is so tempting, but it is usually served as just a vehicle for melted butter and salt, which outweigh many of the health benefits you'd get from the fresh corn. When corn is in season it can’t be beat, and its natural sweet flavors should be able to shine through.
Corn may be viewed by some as a controversial crop because of its association with high-fructose corn syrup and genetically modified foods, but in its natural whole state, corn actually has many health benefits.
Corn is very high in fiber and folate, which makes it a heart-healthy vegetable. It is also packed with B vitamins essential for increasing energy and memory maintenance.
Here is one of my favorite corn on the cob recipes. The lime and chili flavors complement the natural sweetness of this American summer staple without drowning it in added fat and sodium. Try this at your next barbeque!
Chili and Lime Corn on the Cob
- 4-6 fresh ears of corn, husks pulled back but not removed
- 1 tablespoon chili powder
- 2 fresh limes
- 1 tablespoon lime zest
- 2 tablespoons olive oil
- Salt and pepper to taste
- Combine lime juice, zest, chili powder, oil and salt and pepper in a bowl.
- Brush marinade generously over corn kernels, close husks and wrap each ear tightly in tin foil.
- Grill on high heat for about 30 minutes, turning the corn occasionally, until the corn is cooked.