4 Easy Sweet Corn Recipes

By Carolyn Malcoun

Go cob crazy with these easy and healthy recipes.

Don’t let all the talk about how corn has ruined our food supply deter you from getting your fill of sweet corn this summer. The corn that makes ethanol and high-fructose corn syrup is not the same corn you buy on the cob. In fact, of the more than 94 million acres of corn grown in the U.S. in 2007, less than 1 percent of it was sweet corn, the kind that we eat. So show your support for those farmers who are still growing corn to feed the people. It’s easy to find a farmer in your area, since sweet corn is grown in all 50 states (yes, you can even grow corn in Alaska) and it’s plentiful at farmstands on dusty dirt roads in the heat of summer.

While nothing quite beats eating quickly boiled or grilled corn on the cob with butter dribbling down your chin, taking a slightly exotic approach can be nice too. Corn goes south of the border when grilled and topped with a spicy, tangy sauce and a light sprinkle of salty Mexican cheese. The Louisiana favorite Macque Choux is a colorful family-friendly sauté. Corn gets sophisticated with a touch of bacon and meaty mushrooms. And tangy lime juice and coconut milk make creamed corn something special. So get shucking—while corn is available year-round (thank you, globalization), your local farmstand’s got it fresh from the field right now.

Mexican Grilled Corn

Street vendors across Mexico sell this style of roasted or grilled corn—topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own.

Makes 4 servings

ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy

2 tablespoons low-fat mayonnaise
2 tablespoons nonfat plain yogurt
1/2 teaspoon chili powder
4 ears corn, husked
4 tablespoons finely shredded Cotija (see Shopping Tip) or Parmesan cheese
1 lime, quartered

1. Preheat grill to medium-high.
2. Combine mayonnaise, yogurt and chili powder in a small bowl.
3. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.

NUTRITION INFORMATION: Per serving: 98 calories; 3 g fat (1 g sat, 0 g mono); 2 mg cholesterol; 16 g carbohydrate; 3 g protein; 4 g fiber; 108 mg sodium; 19 mg potassium.  1 Carbohydrate Serving. Exchanges: 1 starch, 1 fat.

TIP: Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.