This week has been my spring break. I finished a class and decided to take a week off from school. Somehow, the week has sped by and I did not get my blog out. If you recall, my New Years resolution was to write a weekly blog. I do not want to break my promise so I am writing my blog a few days late. Better late than never!

The days are longer and hotter and it’s time to break out the grill again. We love having friends over on a Saturday night to just hang and cook out. I am sending you this wonderful Corn on the Cob recipe to get the BBQ season started. We make this all summer long and our guests always ask for the recipe. I hope you enjoy it as much as we do!

No Butter Needed Corn on the Cob

1 tsb. Fresh lime
1 tsp. ground cumin
½ teasp. Sea salt
¼ tsp. ground black pepper
2 tsp. extra virgin olive oil
6 ears of corn, in husk (we take ours out because we like the corn blacker)
2 limes cut lengthwise

Heat the grill or preheat oven to 500 degrees
In small bowl, whisk together the lime juice, cumin, salt, pepper and oil
Prepare corn, one ear at a time. Pull off and discard outside leaves. Pull back remaining leaves, carefully until you see kernels. Pull off the silk and brush kernels with oil mixture.
Smooth leaves back in place, one by one until ear is covered. Arrange the corn on the grill or place them in the oven. Roast for 15 minutes. If you are using a grill turn the ears 2-3 times. Not necessary to do if roasting in the oven. Serve corn immediately, accompanies by lime wedges which you can squeeze on the corn for more flavor.
Taken from

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