Nutritional Value of Corn on the Cob, a Summertime Treat
July 11, 2009 by Eleisia
Filed under Recipes & Tips
Corn on the cob is a traditional summertime treat that can add some positive nutritional value to your BBQ menu. Corn has been cultivated for hundreds of years and was (and still is) a staple in many parts of the world. A good source of vitamins B1, B5 and C, corn also provides many other valuable nutrients, including:
- Fiber for gastrointestinal function and weight control.
- Folate, which can help reduce the risk of birth defects and promote heart health.
- Vitamin B5 (pantothenic acid), vital to healthy adrenal function.
- Lutein for healthy vision.
Try corn on the cob grilled, boiled or steamed, on its own or brushed with a little butter or olive oil for a healthy summertime side.
Grill corn in shucks - Choose fresh picked ears of corn. Peel back shucks and remove corn silks from end of ear. Fold shucks back over corn. Soak corn on cob with shucks in cold water for an hour or two. Remove ears from water, drain, and grill until corn kernels are tender. Shucks may char slightly. Carefully remove cooked ears from grill with tongs or with barbecue mits.
Grill corn in foil - Clean ears of corn removing shucks and silks. Trim ends if necessary. Dot with butter or herbed butter. Wrap individual ears or several ears together in heavy duty aluminum foil. Grill with indirect heat or in coals until tender, for approximately 20 – 30 minutes.
Corn on the cob can also be cooked in boiling water or wrapped in damp paper towels and cooked in the microwave.
Regardless of the method you choose, season the corn with any of the following – butter, margarine, or olive oil, salt and freshly ground pepper, lime juice, chili powder, barbecue sauce, chopped fresh herbs, herbed butter, freshly grated Parmesan cheese, bottled salad dressing, or flavored oil.
Paula Deen’s Bacon-Wrapped Grilled Corn on the Cob
8 ears corn
1 pound bacon strips
1. Gently pull back the husks of each ear of corn, exposing the kernels. Do not remove the husk.
2. Remove the corn silk (use a brush, if available, to make sure all the silk is removed). Soak the corn in a large pot of water for 30 minutes. (This will prevent the husks from charring.) Preheat grill to medium heat.
3. Remove the corn from the water and pat dry. Take a strip of bacon and wrap it around the corn in a spiral fashion. Fold the corn husks back over, covering the bacon and corn. Tie the husks with butchers’ string; repeat the process for each ear of corn. Place the ears of corn on the hot grill and cook, turning occasionally, until bacon is cooked and corn is tender, approximately 15 to 20 minutes. Serve with butter, if desired.
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