Celiac/Gluten Free

Grilled Corn on the Cob with Chipotle Olive Oil


Photos by Brian Ambrose Photography

Smoky chipotle chili set against sweet summer corn makes a satisfying side dish. For this menu, grill the corn first and cover it with foil to keep it warm while the chicken cooks.

cup extra-virgin olive oil
2 teaspoons fresh lime juice
teaspoon chipotle chili powder
teaspoon coarse kosher salt
8 ears of corn, husked
-Freshly ground black pepper

1. Prepare a barbecue grill, medium-high heat.

2. Combine oil, lime juice, chili powder and salt in a small bowl and whisk to blend. Place corn in a baking pan. Brush with chili oil and sprinkle with black pepper.

3. Place corn on the grill. Cover and cook until ears begin to brown in spots, about 10 minutes. Turn occasionally while grilling.

Each ear contains 244 calories, 10g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 143mg sodium, 27g carbohydrate, 4g fiber, 5g sugars, 5g protein, 11 Est GL.

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