How to Grill Healthy: Corn on the Cob

http://youtu.be/YIkXGlY4jV8 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