Grilled Parmesan garlic basil corn on the cob
Grilled Corn on the Cob with Basil & Olive Oil
Yields: 6 servings | Serving size: 1 cup| Calories: 181 | Total Fat: 4.7 gm | Saturated Fats: 0.7 g | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 59 mg | Carbohydrates: 34.1 gm | Dietary fiber: 2.0 gm | Sugars: 6 gm | Protein: 5.1 gm| SmartPoints: 6
- 6 to 8 corncobs
- 28 fresh basil leaves
- 2 tablespoons good quality extra virgin olive oil
- Sea salt, to taste
- Make a large pot or bowl of cold water (large enough to hold 8 corncobs, fully covered). Add one tablespoon of table salt.
- Pull the husks of the corn down. Remove all of the silk inner threads. Wet the basil leaves by dipping them into the bowl of cold water. Place 3 or 4 damp leaves onto one corncob, and then pull the husks back up so that they are covering the cob. Submerge into the water. Repeat with all of the corn and allow them to soak for 10 minutes.
- Remove from the water and place the corn on the grill, with the husks still covering the cobs (and the basil inside). Cook corn over medium heat with the grill covered, cooking on each side for 5 minutes, for a total of 15 to 20 minutes.
- The corn is done when a kernel can easily be pierced with the tine of a fork.
- Allow to cool on a platter until they can be handled.
Video: Grilled Corn with Parmesan Spread & Basil | Price Chopper Cooking How-To
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