Fit guys want lean, healthy BBQ recipes. Fortunately for us, grill master Bobby Flay knows exactly how to pull it off. Here’s his juicy grilled corn recipe. Tangy lime and smoky paprika make the perfect complement to sweet summer corn. See for yourself. Nutrition information (per serving): 184 calories; 4g protein; 10g fat; 24g carbs
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Makes 8 servings
Prep time 5 min.
Cook time 8 min.
Ingredients
1⁄4 cup lime juice Pinch of sugar 1 large garlic clove, chopped to a paste with some salt 1 tsp finely chopped fresh thyme leaves 1⁄2 tsp smoked paprika Salt and pepper 5 large ears of corn, husk and silks removed Canola oil
How to make it
Whisk lime juice, sugar, garlic, thyme, paprika, and 1⁄2 tsp salt and 1⁄4 tsp pepper in a large bowl. Let sit at room temperature to allow flavors to meld while you grill the corn. Heat grill to high. Brush corn with canola oil and season with salt and pepper. Grill on all sides until lightly charred, about 4 minutes. Place on a cutting board and let cool for 5 minutes. Slice crosswise into 1 1⁄2-inch disks, add to the bowl with vinaigrette, and toss to coat. Let sit until ready to serve.
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Fit guys want lean, healthy BBQ recipes. Fortunately for us, grill master Bobby Flay knows exactly how to pull it off.
Here’s his juicy grilled corn recipe. Tangy lime and smoky paprika make the perfect complement to sweet summer corn. See for yourself.
Nutrition information (per serving): 184 calories; 4g protein; 10g fat; 24g carbs
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 8 servings
Prep time 5 min.
Cook time 8 min.
Ingredients
1⁄4 cup lime juice Pinch of sugar 1 large garlic clove, chopped to a paste with some salt 1 tsp finely chopped fresh thyme leaves 1⁄2 tsp smoked paprika Salt and pepper 5 large ears of corn, husk and silks removed Canola oil
How to make it
Whisk lime juice, sugar, garlic, thyme, paprika, and 1⁄2 tsp salt and 1⁄4 tsp pepper in a large bowl. Let sit at room temperature to allow flavors to meld while you grill the corn. Heat grill to high. Brush corn with canola oil and season with salt and pepper. Grill on all sides until lightly charred, about 4 minutes. Place on a cutting board and let cool for 5 minutes. Slice crosswise into 1 1⁄2-inch disks, add to the bowl with vinaigrette, and toss to coat. Let sit until ready to serve.
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Makes 8 servings
Prep time 5 min.
Cook time 8 min.
Ingredients
1⁄4 cup lime juice Pinch of sugar 1 large garlic clove, chopped to a paste with some salt 1 tsp finely chopped fresh thyme leaves 1⁄2 tsp smoked paprika Salt and pepper 5 large ears of corn, husk and silks removed Canola oil
How to make it
Whisk lime juice, sugar, garlic, thyme, paprika, and 1⁄2 tsp salt and 1⁄4 tsp pepper in a large bowl. Let sit at room temperature to allow flavors to meld while you grill the corn. Heat grill to high. Brush corn with canola oil and season with salt and pepper. Grill on all sides until lightly charred, about 4 minutes. Place on a cutting board and let cool for 5 minutes. Slice crosswise into 1 1⁄2-inch disks, add to the bowl with vinaigrette, and toss to coat. Let sit until ready to serve.
Makes 8 servings
Prep time 5 min.
Cook time 8 min.
Prep time 5 min.
Cook time 8 min.
Prep time
5 min.
Cook time
8 min.
Ingredients
- 1⁄4 cup lime juice
- Pinch of sugar
- 1 large garlic clove, chopped to a paste with some salt
- 1 tsp finely chopped fresh thyme leaves
- 1⁄2 tsp smoked paprika
- Salt and pepper
- 5 large ears of corn, husk and silks removed
- Canola oil
How to make it
Whisk lime juice, sugar, garlic, thyme, paprika, and 1⁄2 tsp salt and 1⁄4 tsp pepper in a large bowl. Let sit at room temperature to allow flavors to meld while you grill the corn. Heat grill to high. Brush corn with canola oil and season with salt and pepper. Grill on all sides until lightly charred, about 4 minutes. Place on a cutting board and let cool for 5 minutes. Slice crosswise into 1 1⁄2-inch disks, add to the bowl with vinaigrette, and toss to coat. Let sit until ready to serve.
Whisk lime juice, sugar, garlic, thyme, paprika, and 1⁄2 tsp salt and 1⁄4 tsp pepper in a large bowl. Let sit at room temperature to allow flavors to meld while you grill the corn.
Heat grill to high. Brush corn with canola oil and season with salt and pepper. Grill on all sides until lightly charred, about 4 minutes. Place on a cutting board and let cool for 5 minutes.
Slice crosswise into 1 1⁄2-inch disks, add to the bowl with vinaigrette, and toss to coat. Let sit until ready to serve.
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