Eating for life —A summer tradition gets an herbal makeover

05/28/2013 4:28 PM

05/28/2013 4:30 PM

Corn on the cob slathered with butter is one of those all-American summer traditions we hold dear.

Of course, everybody has a certain way of marking the celebration. Some folks roll their cobs across a stick of butter; others are a bit more genteel and use a piece of bread spread with butter to rub across the kernels.

But if you really want to buck tradition, try The Star’s Grilled Corn-on-the-Cob With Creamy Herb Sauce instead.

First, the corn is grilled rather than boiled to highlight the natural sweetness. Then the gently roasted kernels are kissed with a delicious low-fat spread made from reduced-fat mayo and low-fat sour cream flecked with parsley, Parmesan and herbes de Provence.

Herbes de Provence (pronounced EHERB duh proh-VAWNS) is a blend of dried herbs typical of southern France and commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. The fragrant mixture gives this summer fave a creamy and slightly decadent twist worth raving about.

Underneath it all, corn is a high-fiber, high-carbohydrate food that is low in fat and sodium. Corn also is a fair source of vitamin A. Finally, leaving the husk on the corn makes for a rather snazzy presentation. Or, as the French like to say: Ooh-la-la!

Shopping tip: Typically packed in miniature clay crocks, herbes de Provence can also be found in bottles at most large supermarkets.

Join the Discussion

The Kansas City Star is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service