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Sweet 'n' Spicy Roasted Corn Recipe

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In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. “My husband came up with the sweet and spicy glaze,“ she confides. “It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use.“

This recipe is:

Healthy

Quick

Diabetic Friendly

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Sweet 'n' Spicy Roasted Corn Recipe

Prep: 5 min. + soaking Grill: 25 min.

Yield: 6 Servings

5 25 30

Ingredients

6 large ears sweet corn in husks
2 tablespoons butter
4 garlic cloves, minced
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon chili powder

Directions

Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving.
Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn. Yield: 6 servings.

Nutritional Facts 1 ear of corn equals 163 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 62 mg sodium, 29 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Sweet 'n' Spicy Roasted Corn in Light & Tasty June/July 2006, p35

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Reviews for Sweet 'n' Spicy Roasted Corn (1)

Sweet 'n' Spicy Roasted Corn

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Reviewed on Jul. 29, 2011 by JMartinelli13

I love doing the ears on the grill, and I shuck them and wrap them in foil. The butter mixture is exactly as the title states- sweet and spicy! I absolutely loved it. Super easy and delicious! I took the leftover ears, removed the kernels, tossed them with the butter mixture and froze it for a future meal.