One of Summer's greatest pleasures is cooking outside over an open flame. But rather than centering meals on a big hunk o' meat, freshen up your grilling season by prioritizing garden-picked produce. Seasonal fruits and vegetables benefit immensely from direct heat because the natural sugars caramelize into deep-sweet succulence, while fibrous picks like plantains and mushrooms mellow and soften. Get 'em while they're hot!
- Place water and salt in a skillet; cover with a tight-fitting lid. Turn on high. When water is warm, put corn into pot and cover. Keep heat high until all water is gone, 4-8 minutes. (The time depends on many factors, so don't leave the room until water is gone.) Remove corn.
- Mix miso, tahini, herbs, and lemon juice into a wet paste. Rub mixture onto cooked corn. Store until ready to grill. (This will keep, refrigerated, for several hours.)
- Preheat grill. Cook corn until browned, crisped, or blackened to your taste, about 30 seconds with each turn.
Amount Per Serving
Calories 108 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 261mg 11%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 108 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 4g protein, 20g carb, 3g fiber, 261mg sodium