grilled corn (3 recipes) -x-

[Guest guest]

xc: veg, elf, mc5

 

Grilled Corn: Basic

Grilled Corn: Wild Rice Succotash

Grilled Corn and Black Beans

 

 

Look for Culinary Institute of America, The Professional Chef’s Techniques of

Healthy Cooking (John Wiley & Sons), 2nd Ed to be released in the spring of next

year

 

 

 

* Exported from MasterCook *

 

Grilled Corn and Black Beans

 

Recipe By :CIA

Serving Size : 4 Preparation Time :0:00

Categories : Vegetable Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon olive oil

3 tablespoons minced red onion

1 garlic clove -- minced

1 small jalapeno -- seeded and minced

1 1/2 cups grilled corn kernels

1 1/2 cups cooked black beans -- no liquid

1/4 cup tomato -- seeded and diced small

1/2 tablespoon fresh lime juice

1/4 teaspoon salt

1/2 tablespoon chopped fresh cilantro

 

Heat the olive oil over medium heat in a large saute pan. Add the onion, garlic

and jalapeno. Saute until the onions are translucent. Add the corn, beans,

tomato, lime juice and salt. Toss until the mixture is hot. Remove from the heat

and stir in the cilantro.

Est: 150 calories, 7 grams protein, 1.7 grams fat, 8.2 grams fiber.

 

Source:

" Culinary Institute of America, The Professional Chef’s Techniques of

Healthy Cooking (John Wiley & Sons), 2nd Ed (spring 2000) "

S(Collection):

" kitpath "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 147 Calories (kcal); 1g Total Fat; (7% calories from fat); 8g

Protein; 29g Carbohydrate; 0mg Cholesterol; 138mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 2873 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Grilled Corn: Basic

 

Recipe By :CIA

Serving Size : 6 Preparation Time :0:00

Categories : Corn Grilling

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ears of corn

2 tablespoons chopped fresh chives

2 teaspoons chopped fresh parsley

2 teaspoons crushed black peppercorns

 

Loosen, but do not remove, the husks from the corn. Remove the corn silk.

Sprinkle each ear with the herbs and pepper. Tie the husks around the ears and

soak in cool water for 15 to 30 minutes.

Meanwhile, heat the grill.

Place the prepared corn directly on the grill rack and grill until tender, 20 to

30 minutes. Turn the corn to steam first. Then, as the corn several times

during grilling. heat dries out the moisture the If you wish, peel the husks

back corn begins to smoke-roast. If you from the kernels during the last want

charred corn, peel the husks minutes of grilling to char them back at any point

during cooking. slightly. (Alternatively, roast the corn in a 400 F oven.)

Remove the husks and cut the corn from the cob, or serve on the cob.

Makes about 5 cups kernels for 6 servings.

Est: 74 calories, 1/2 gram fat, 3 1/2 grams fiber.

 

Source:

" Culinary Institute of America, The Professional Chef’s Techniques of

Healthy Cooking (John Wiley & Sons), 2nd Ed (spring 2000) "

S(Collection):

" kitpath "

Yield:

" 5 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2 Calories (kcal); trace Total Fat; (10% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : To save time, grill extra ears, cut off the kernels and store in the

refrigerator. Use the corn the next day to make dishes such as Wild Rice

Succotash or Grilled Corn and Black Beans (see recipes).

Nutr. Assoc. : 0 0 0 1091

 

 

* Exported from MasterCook *

 

Grilled Corn: Wild Rice Succotash

 

Recipe By :CIA

Serving Size : 4 Preparation Time :0:00

Categories : Corn Rice and Grain

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup wild rice

1/2 tablespoon extra-virgin olive oil

1 cup sliced fresh shiitake mushrooms

1/2 cup grilled corn kernels

1/2 cup tomato -- seeded and diced

1/2 cup cooked baby lima beans -- fresh or frozen

1 scallion with greens -- thinly sliced

2 tablespoons water

1/2 teaspoon salt -- or more to taste

1 teaspoon chopped fresh tarragon

1/4 teaspoon freshly ground black pepper -- or more to taste

 

Cook the wild rice according to package directions. Set aside. Heat the olive

oil over medium heat in a large saute pan. Add the mushrooms and saute until

tender. Add the wild rice, corn, tomato, lima beans, scallion, water and salt.

Toss to mix the ingredients and heat thoroughly. Remove the pan from the heat

and stir in the tarragon and pepper.

Est: 116 calories, 2 grams fat, 4.8 grams fiber.

 

Source:

" Culinary Institute of America, The Professional Chef’s Techniques of

Healthy Cooking (John Wiley & Sons), 2nd Ed (spring 2000) "

S(Collection):

" kitpath "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 313 Calories (kcal); 3g Total Fat; (6% calories from fat); 11g

Protein; 70g Carbohydrate; 0mg Cholesterol; 280mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 1365 2873 0 0 3585 0 0 0 0

 

 

-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-

Visit Your MasterCook Resource Network

at http://home.earthlink.net/~kitpath/

New Recipes ~ Weekly Food Links ~ More