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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
4 ears corn (2 lb total), shucked |
1/2 cup 2% milk |
2 tablespoons finely chopped fresh basil |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
2. Grill corn on lightly oiled grill rack, uncovered, turning, until kernels on all sides are tender and browned in patches, 10 to 15 minutes total.
3. Cut corn off cobs (discard cobs) and purée 1/2 cup kernels with milk in a blender until smooth. Pour purée into a 2-quart heavy saucepan and stir in basil, salt, pepper, and remaining corn kernels. Cook over low heat, covered, stirring occasionally, until heated through, about 5 minutes.
4. Cooks' note: ·If you aren't able to grill outdoors, cook corn ears in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.
5. Each serving contains about 96 calories and 2 grams fat. Nutritional analysis provided by Gourmet
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