W H A T 'S C O O K IN G
MARGARITA GRILLED CORN
Shred lim e peel on a fin e g ra te r or zester.
Leftover lim e salt can be used to sprinkle
over grille d meats or veggies.
P R E P :
25
M IN. S T A N D
:2
HR. G R ILL
:25
M IN.
8
ears fresh corn in husks
4
tsp.finely shredded lime peel
(peel from 2 to 3 limes)
2
tsp. kosher salt or seasalt
Vs
cup butter, melted
1
tsp.chili powder
Small limes (optional)
1. Carefully peel back corn husks, but do
not remove. Scrub ears with stiff brush to
remove silks. Rinse ears. Pull husks back
up around corn. Place in large pot; cover
with water. Soak
2
to
4
hours; drain well.
Peel back husks and pat com dry with
paper towels.
2. For lime salt, in small bowl stir
together lime peel and salt Brush some
of the butter on corn. Sprinkle lightly
with lime salt and chili powder. Fold
husks back around ears. Tie husk tops
with strips of corn husk or 100% cotton
kitchen string.
3. For charcoal grill, grill corn on rack of
uncovered grill directly over medium
coals for
25
to
30
minutes or until tender,
turning and rearranging occasionally.
(For gas grill, preheat grill. Reduce heat
to medium. Place corn on grill rack over
heat Cover; grill as above.)
4. To serve, remove ties from com;
peel back husks. Pass remaining butter,
lime salt, chili powder, and limes for
squeezing.
M A KES 8 SER V IN G S.
EA CH SER V IN G
147
cal,
9
g fa t (Sgsat. fat),
20
mgchol, SS
3
mg sodium,
17
gcarbo,
3
g fiber,
3
gpro. Daily Values:
10
% vit. A,
13
% vit. C,
1
% calcium,
3
% iron.
FRESH CORN-RICE SALAD
This salad is a great way to use leftover rice.
I f none is on hand, prepare
J/2
cup uncooked
long-grain rice and let cool before using.
PREP:
20
M IN. C O O K
: 3
M IN. C H IL L
:1
HR.
4
ears fresh corn
1 V2
cups cooked rice, cooled
1
pintcherryorgrapetomatoes, halved
1
cup fresh arugula
1
small red onion, cut in thin wedges
1
jalapeno pepper, thinly sliced
2
Tbsp. rice vinegar or red winevinegar
2
Tbsp. olive oil
1. Husk corn and remove silk with a stiff
brush; rinse. Cook com in boiling, lightly
salted water for
3
minutes. Remove corn;
let cool. Cut corn off the cob in planks (see
box,
below).
2. Combine cooked rice, tomatoes,
arugula, onion, and jalapeno pepper.
Transfer to serving bowl; top with corn.
3. Drizzle with vinegar and olive oil. Season
to taste with
salt
and
pepper.
Serve at room
temperature,
m a k e s i o t o 12 S E R V IN G S .
e a c h S E R V IN G
123
c a l,lg fa t(
0
gsat.fat),
0
mg chol,
332
mg sodium,
28
gcarbo,
2
g
fiber,
3
gpro. Daily Values:
12
% vit. A,
16
%
vit. C,
2
% calcium,
6
% iron.
?LA.N.iiLLl.G.
.C.QRN
_________________
To cut planks, place an
earonitssideonacutting
board.Holdingthe corn
firm ly with fingers away
from theblade.cutoffa
sideofthecorn. Rotate
andrepeatuntilallsides
are removed. Use a
spatula to gently move
planksto salad.
140
AUGUST 2008 BETTER HOMES AND GARDENS
