Zesty Corn on the Cob

Want an even healthier version of corn on the cob?

I had a flashback to corn on the cob as I watched workers set up the Chow Wagon at Waterfront Park for this year’s Kentucky Derby Festival. Grilled corn on the cob seems to be a mainstay at such events. Perhaps the draw is that it’s fresh and not deep-fried, like so much of the food available at festival events.

If you want an even healthier version of corn on the cob, here’s one that turns the typical buttered recipe on its ear. You may never slather on the butter again!


(serves six)

6 ears fresh corn

1/4 cup lime juice (fresh is best, but bottled will do)

3/4 teaspoon chili powder

3/4 teaspoon salt

1/2 teaspoon pepper

Gently pull back the husks on the corn and remove the silks and inner husks. Leave enough outer husks to cover the kernels. Soak prepared corn in water for at least 5 minutes. While it’s soaking, mix the remaining ingredients. Shake the water off the cobs, and open them up to brush the sauce onto the kernels before recovering with their husks. Place on a medium-hot grill. About every two minutes, use tongs to pull back the husks, re-apply sauce and flip the cobs. Corn should be ready in about 10 minutes. Carefully remove husks before serving. Oh, and if there is any sauce left, brush it on too.

The U.S. Department of Agriculture rates each fresh ear of corn, between 6 3/4 and 7 1/2 inches long, at about 77 calories. Skipping the butter keeps the calorie count low. Each serving has about 1.1 grams of fat, 17.1 grams of carbohydrates and 2.9 grams of protein. This recipe is so good, it may give the Chow Wagon a run for the money!


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