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Add a photoServings: 6
Ingredients
- 6 x Fresh sweet corn ears in their husks
- 3 Tbsp. Unsalted butter melted
- 1 Tbsp. Best-quality mild chile pwdr
- 1/2 c. Lowfat sour cream whisked with
- 1 Tbsp. Lowfat milk to thin
- 1/3 c. Grated anejo or possibly romano cheese
Directions
- Pull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops.
- In a large deep bowl, cover the corn with cool water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn till the coals are medium-warm. Set the grill rack 4 inches from the warm coals.
- Lay the corn on the grill rack and roast for 15 to 20 min, turning frequently with tongs. Pull back some husks to test the kernels for doneness if you like. Remove from the grill, let cold for a few min and pull the husks back to the base again so which you can use them as a handle for picking up the corn. Set aside till ready to serve the rest of the meal.
- Brush the corn with the butter and return it to the grill rack for about 10 min, turning frequently, till nicely browned. Sprinkle the corn with the chile pwdr and pass the lowfat sour cream and cheese at the table for guests to help themselves.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 6 servings | |
| Calories 107 | |
| Calories from Fat 73 | 68% |
| Total Fat 8.36g | 10% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 90mg | 4% |
| Potassium 99mg | 3% |
| Total Carbs 6.63g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.52g | 1% |
| Protein 2.76g | 4% |
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