4 ears fresh corn, husks
pulled down and cleaned
but left attached
¼ cup low-fat mayonnaise
2 tsp lemon juice
½ tsp dried oregano
¼ tsp chili powder
¼ tsp ground cumin
2 Tbsp reduced-fat feta
⅓ cup Parmesan cheese, shredded
2 Tbsp fresh cilantro, minced
1. Boil or grill the corn until cooked
through, 5 to 6 minutes. If grilling,
soak the corn and attached husks in
water first so they don’t burn.
2. Remove from the water or
grill and trim off the husks, leaving
about 2 inches to form a handle.
3. Combine the mayonnaise,
lemon juice, oregano, chili
powder, and cumin.
4. Spread the mayo mixture
around the cooked corn evenly and
place corn on a plate or large piece of
5. Combine the feta, Parmesan, and
cilantro. Place on a large plate or piece
of parchment paper and roll the corn
into the cheese mixture. Pat the
cheese onto the surface of the corn.
6. Serve the corn at room
temperature or place it in a 375° F
oven for 10 minutes to heat through.
Per Serving: Calories 140, Total Fat 4 g
(Sat. Fat 1. 2 g), Cholesterol 5 mg, Sodium
230 mg, Potassium 250 mg, Total
Carbohydrate 24 g (Fiber 3 g, Sugars 5 g),
Protein 6 g, Phosphorus 120 mg
Choices: Starch 1. 5, Fat 0.5
Recipes adapted from Sizzle
& Smoke: The Ultimate Guide
to Grilling for Diabetes,
Prediabetes, and Heart
Health by Steve Petusevsky.
Available at shopdiabetes
.org, 800-232-6733, or