Low Fat Corn on the Cob

I can’t imagine a summer without eating corn on the cob. It’s cheap and easily available, but more to the point, it’s sweet and delicious, and virtually fat free. Until you slather it in butter.

But here’s an idea. The next time you grill, roast, or boil corn on the cob to succulent perfection, try it without butter or margarine. It’s amazingly sweet and delicious if you simply eat it plain—especially after it’s been grilled virtually "naked," with all but the innermost translucent husks removed. After 10-12 minutes on the grill, turning every two or three minutes, the corn tastes smoky yet perfectly sweet.

If you still need a flavor boost to prevent you reaching for the butter, try these:

• After cooking, squeeze lemon juice over each ear of corn and add a generous amount of freshly ground black pepper
• Squeeze lime juice over the corn and sprinkle a little chili powder or cumin over it
• Before cooking, rub each ear of corn with a teaspoon of canola oil, then sprinkle a teaspoon of your favorite herb and spice blend over each one
• Spread some picante sauce over the cooked corn
• But if it’s the flavor of butter you crave, then try sprinkling some butter substitutes like Molly McButter or Butter Buds