How to Grill Healthy: Corn on the Cob

http://www.cancercenter.com/

Executive Chef Frank Caputo from Cancer Treatment Centers of America at Western Regional Medical Center shows us a unique and healthy way to grill corn on the cob. Enjoy!

Join us on Facebook at http://facebook.com/cancercenter
Follow us on Twitter at http://twitter.com/cancercenter

• Leave corn on the husk to protect it from extreme heat and/or flames. The husk prevents the corn from burning.
• Lightly brush the corn with extra virgin olive oil.
• Season with a pinch of salt and pepper.
• Place fresh herbs inside the husk and rewrap with husks before tying with butcher’s twine to keep herbs and seasoning inside.
• This method helps retain moisture, while the corn steams inside the husk.
• Keep the corn away from a direct open or high flame, place in low heat on the grill.
• Once outer husk is light brown (30-45 minutes), take off the grill and peel off outer husk.
• You should see that the corn has a beautiful, roasted color, but is not burnt.
• Cut off the cob or leave on the cob — whichever way you prefer!
• This same recipe can be done in the oven on a sheet pan. Just heat the oven to 350-400 degrees and cook for 45 minutes. You’ll get the same effect without the roasted color.
• Extra tip: Use leftover grilled/roasted corn in a salad, grains, or soup.
• Serve hot or cold and enjoy!

Music from musicalley.com – Andre Bisson – Free Ridin’ Blues