Goat cheese spread for corn on the cob in the husk
6 Tbsp. low-fat cream cheese
3 Tbsp. soft goat cheese
2 Tbsp. herbes de Provence (or any herb blend you prefer)
1 tsp. orange zest
Coarse black pepper to taste
Peel back corn husks and remove silk. Replace the husks and soak in water for 30 minutes.
Allow all ingredients to come to room temperature, then mix everything until thoroughly blended.
Place the corn on a cooler part of the grill until husks are slightly charred and kernels are plump, turning once, about 7 minutes, depending on the heat of the grill.
Peel back husks and divide the cheese spread on each cob. Replace husks to keep spread on the corn and continue to grill.
Yield: 6 servings
Per serving: 194 calories, 6.2g total fat, 7.8g protein, 35.5g carbohydrate, 2g dietary fiber, 13.1mg cholesterol, 115.8mg sodium, 9g sugar
Chipotle chili spread
1/2 cup diced onion
2 garlic cloves, minced
1 Tbsp. olive oil
1 Chipotle in adobo sauce*
1/8 tsp. ground cumin
1 tsp. lime or lemon juice
5 oz. low-fat Greek yogurt
3 Tbsp. chopped fresh cilantro
2 Tbsp. olive oil
Sweat the onion and garlic in 1 Tbsp. olive oil until translucent. Turn off heat, add chili and cumin to the warm pan. Mix until flavors are blended.
Cool. Add the remaining ingredients and blend in a food processor.
Husk corn and use 2 Tbsp. of olive oil to brush on all 6 ears. Place corn on a cooler spot on the grill. Cook for 8-10 minutes, turning once or twice to expose all kernels to the heat.
The corn is ready to eat when it's slightly charred and tender. Slather each ear of corn with 2 Tbsp. of chili sauce and serve.
This spread is also delicious on burgers, pork chops or baked sweet potatoes.
*Chipotle in adobo sauce is found at larger grocery stores; no need to shop at a special market.
Yield: 6 servings
Per serving: 186 calories, 10.5g total fat, 4g protein, 21.3g carbohydrate, 1g dietary fiber, 6.3mg cholesterol, 63.7mg sodium, 6.1g sugar