Corn-on-the-cob slathered with butter is one of those all-American summer traditions we hold dear.
One of my favorite ears is the Mexican Street Corn at Sheridan’s Unforked, 7337 West 119th St. in Overland Park. The roasted ear is slathered with butter, herbs and a sprinkling of cheese and served on a stick. If you order it through the drive-through, the corn-on-the-cob comes neatly wrapped in foil like a burrito.
If you’re a fan of corn and other fresh, seasonal vegetables popping up on menus across Chow Town this month, tune to KCUR’s Central Standard (89.3 FM) starting Friday at 10 a.m. I’ll be joining the food critics to discuss where you can get a corn fix and much more.
In the meantime, try roasting your own ear with an archive Eating for Life recipe for Grilled Corn-on-the-Cob With Creamy Herb Sauce.
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▪ Sweet corn is best eaten the day it is picked because the natural sugars in the kernels quickly convert to starch.
▪ The corn in this recipe 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 mayonnaise and low-fat sour cream flecked with parsley, Parmesan and herbes de Provence.
▪ Herbes de Provence 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. But feel free to experiment with chile powder and lime, barbecue rub or Italian seasonings.
Grilled Corn on the Cob With Creamy Herb Sauce
Makes 4 servings
4 medium ears of corn, not shucked
2 tablespoons reduced-fat mayonnaise
1 tablespoon low-fat sour cream
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon shredded Parmesan cheese
1/4 teaspoon dried herbes de Provence, crushed
Fold down the husks on the corn (similar to peeling a banana) to reveal all of the corn but do not remove them from the corn. Remove silk and wash. Using cooking twine, tie the husks together 1 to 2 inches below the cob. Place corn in cold water to cover and allow to soak about 15 minutes.
Mix remaining ingredients. Allow to stand at room temperature while preparing corn.
Preheat grill to medium-high or allow coals to burn down to white ash. Lift corn out of water, then spray corn with butter-flavored nonstick cooking spray. Grill corn over direct heat about 15 minutes or until kernels are just crisp-tender and slightly charred, turning to brown evenly.
Serve corn hot and brush each ear with about 1/4 of sauce.
Per serving (1 ear of corn, 1 tablespoon sauce): 124 calories (27 percent from fat), 4 grams total fat (1 gram saturated), 4 milligrams cholesterol, 18 grams carbohydrates, 4 grams protein, 75 milligrams sodium, 2 grams dietary fiber.
Recipes developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.