- 6 medium ears sweet corn in husks
- 1/2 cup crumbled goat cheese
- 1 tablespoon sugar
- 2 teaspoons salt-free seasoning blend
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a large kettle; cover with cold water. Soak for 20 minutes; drain.
- Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. In a small bowl, combine the remaining ingredients; spread over warm corn. Yield: 6 servings.
Originally published as Curried Corn on the Cob in Light & Tasty August/September 2007, p39
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