Monday, July 25, 2011

80--- Cumin Cilantro Corn-on-the-Cob

My hubby and I went to Iowa last week to visit my family. We brought home SWEET CORN! If you've never had Iowa sweet corn you have not lived a full life. It's still early season, but it is so tasty.

Corn is a whole grain! Fantastic! But we typically drown it in butter and salt which makes it much more of a 20 than an 80. This delicious twist keeps it as an 80! Cumin is a spice with anti-carcinogenic properties as well as iron and manganese, which makes it a terrific addition to any food.

Cumin Cilantro Corn-on-the-Cob
Serves 4

4 ears sweet corn, shucked
2 tsp ground cumin
1/2 tsp sea salt
2 Tbsp olive oil
1/4 cup fresh cilantro leaves, chopped
Aluminum foil

1. Soak ears of corn in water for 20 minutes.

2. Preheat grill.

3. Mix cumin and sea salt in a small bowl and set aside. Place 3 Tbsp in another bowl, then use a brush to lightly spread oil onto soaked corn. Sprinkle cumin/salt mixture onto each ear, then sprinkle with chopped cilantro.

4. Wrap each ear tightly in aluminum foil.

5. Place corn on the grill over medium heat for 12-15 minutes. Serve immediately!

Nutrition Info per 1 ear: 110 calories, 6 g fat (5 g monounsaturated!), 3 g protein, 17 g carbohydrates, 2.4 g fiber


  1. I grilled corn for the first time this weekend. So good! But yours looks way better then what I got from the grocery store!

  2. Looks delicious! I've made something similar before with jalapeno for an extra kick. Fun blog and I love the photo at the top!

  3. This sounds great! I recently got some Himalayan pink salt from Sustainable Sourcing and I'll have to try it out in this recipe. Thanks for sharing!

  4. I agree about Iowa corn tasting so good, but I would replace Iowa corn with Nebraska corn. We just moved from Nebraska to New York and miss our sweet corn dearly during the summer. I might pick some up at the market to try this recipe though! It looks tasty!