Make this delicious side dish for your next summer barbecue.
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
- ½ cup diced onion
- 2 garlic cloves, minced
- 1 Tbsp. olive oil
- 1 Chipotle in adobo sauce*
- ⅛ 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