By Jodee Weiland
Everyone loves corn on the cob, but lately I keep seeing recipes all over the internet using seasoned butter, mayo, and so much more to make an all-time favorite for most of us.
Now I am truly a health nut, and I come by it honestly, because my little Italian mother, who lived to be ninety, was a health nut long before it was ever popular. In fact, there was no internet when she was what we today would call a health nut. She would work all day, and then at night while she watched the news, she would get down on the living room floor and exercise. She also did Jack La Lanne exercises for those of you who remember that name. Now he sells and promotes juicers.
But my mom, Tess as my father called her, not only exercised, she cooked and ate healthy as well. We didn’t go out to eat much, but when we did it was never fast food. If we ate out it, it was at a sit down restaurant and usually Italian. Both my parents lived to be ninety, and I’m sure that was due in large part to using mostly extra virgin olive oil, lots of fresh fruits and vegetables, plenty of nuts and beans, fresh breads, and only what was considered healthy meats or fish at that time. My father loved to cook hot peppers in olive oil, and make a pepper sandwich on Italian bread for a meal.
So when I decided to grill corn on the cob, I eliminated the butter and the mayo, and still ended up with a very tasty and delicious version of grilled corn on the cob. Most people would taste it, and if I didn’t say anything they would think it had butter on it, but my recipe does not. Don’t get me wrong, those other things are great if that is what you prefer, but being a health nut like mom, I prefer extra virgin olive oil.
So here it is, my version of Grilled Corn on the Cob with Jalapeno Lime Seasoning, a blend of granulated salt, garlic, onion, jalapeno pepper, and lime powder. Believe me when I say, this is not rocket science; it’s just one of my preferred methods to prepare corn on the cob. I found this particular blend at the Farmer’s Market and have used it on numerous grilled meats and vegetables, as well as on Kale Chips. It’s great! Can’t wait to try and make my own using dehydrated ingredients, but that will have to be another post in the future.
Grilled Corn on the Cob with Jalapeno Lime Seasoning
Fresh corn on the cob
Extra virgin olive oil
Jalapeno Lime Seasoning
That’s it! That’s all you need, and the rest is easy! Just clean each ear of corn. Then put it in a shallow dish with 1 to 2 tablespoons of water. Cover loosely and microwave for about two minutes. Drain any water from the dish. When the corn cools slightly, rub olive oil on each entire ear of corn. Sprinkle on the Jalapeno Lime Seasoning to taste, and your corn is ready for the grill. Grill the corn for about four minutes turning it from side to side during this time. Once done, it’s ready to eat!
This is so easy. Anyone could do it. Usually when you grill, your focus is on the meats, so doing this part way in the microwave means less time on the grill and an easier option when cooking other things as well. This recipe is great, and we know when we eat it, it is healthy as well. So if you decide to give it a try, remember you can change up the seasonings, but use olive oil and stay healthy! Try it, and I’m certain you will be surprised that this is as good as using butter, and in my mind better. Try it, and enjoy!
