Curried Corn on the Cob Recipe

Jun 20, 2011 @ 10:15 AM
Posted by Taste of Home, Special Contributor

Nutrition

Cal/Serving: 149
Daily Value: 7%
Servings: 6

Balanced
Vegetarian, Gluten-Free, Wheat-Free

Fat	6g	9%
Saturated	3g	16%
Trans	0g	0%
Carbs	22g	7%
Fiber	2g	8%
Sugars	9g	0%
Protein	7g	14%
Cholesterol	9mg	3%
Sodium	821mg	34%
Calcium	31mg	3%
Magnesium	42mg	10%
Potassium	285mg	8%
Iron	1mg	5%
Zinc	1mg	4%
Vitamin A	397IU	8%
Vitamin C	7mg	12%
Thiamin (B1)	0mg	11%
Riboflavin (B2)	0mg	7%
Niacin (B3)	2mg	9%
Vitamin B6	0mg	7%
Folic Acid (B9)	45µg	11%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	0mg	1%
Vitamin K	1µg	1%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	1g	0%

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Using crumbled goat cheese and curry powder gives an Indian twist to a typically Mexican way of eating corn.

INGREDIENTS

6 medium ears sweet corn in husks
½ cup crumbled goat cheese
1 tablespoon sugar
2 teaspoons salt-free seasoning blend
½ teaspoon curry powder
¼ teaspoon salt
¼ teaspoon pepper

DIRECTIONS

Carefully peel back corn husks to within 1 inch 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.