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Thursday, May 5, 2016

Hints for making grilled corn

Thursday, July 30, 2009

Here's a grilled corn on the cob technique that will be tasty this weekend -- or tonight.

A great way to enjoy your summer vegetables.

* Choose corn in the husk that has some weight but is still young and tender,

* Soak the un-husked ears in water to cover for at least 30 minutes,

* Heat the gas or charcoal grill with high direct heat (actually about 550),

* Put the corn in the husk on the grill and turn occasionally for about 20 minutes until the husks are charred on all sides,

* Take off the grill and let cool for about five minutes,

* Protect your hands with gloves or a hand towel and grasp as about half the silks and pull the husks straight down a couple of times to form a "handle,"

* Tastes great as is, but dip or roll in melted butter -- for a true Hoosier summer treat.

Going to the State Fair next week? Check out this favorite there.

Here are some other ideas for summer veggie delights on the slim side:

* When the snack urge strikes, much on raw fresh vegetables like cucumber spears, green and red pepper rounds, radishes, broccoli florets, cauliflowerets, green beans, carrots and celery. Prepare a low-fat dip for vegetable dippers using a base of plain yogurt or cottage cheese. Season with herbs and a squeeze of lemon or lime juice. Sliced onions and cucumbers in a half vinegar, half water mix are traditional Owen County summer fare,

* The main-dish salad is famous diet fare.

Use a variety of crisp and crunchy fresh vegetables to vary your favorite salad and create some special combinations. Take advantage of the wide selections of lettuces, greens and other fresh salad vegetables,

* Make your own low-calorie dressing. This may be as simple as mixing fresh lemon or lime juice with freshly snipped parsley or chives,

* For a low-calorie sandwich, wrap your favorite sandwich fillings with crisp lettuce leaves. Or fill lettuce leaves with seasoned cottage cheese, drizzle with a low-calorie salad dressing and enjoy a light lunch,

* Turn a salad into a wrap or light sandwich. Place fresh cut vegetables, mixed lightly in dressing, into pita bread or a tortilla for an easy carry along salad. Choose whole grain for a healthier, more robust taste,

* Stuff parboiled (partially cooked) or lightly steamed green peppers with other chopped fresh vegetables tossed with bread crumbs. Sprinkle with grated cheese and bake for a diet-wise dinner, and

* For a party, offer a platter of colorful fresh vegetables to dip. Many guests will appreciate.

Source: Adapted from North Dakota State University Bulletin HE 482.

Contact us: You can contact the local Purdue Extension Office by calling 448-9041 in Clay County or 812-829-5022 in Owen County for more information, or for comments regarding this week's column topic. Purdue Extension is an equal opportunity, equal access institution.

Extension Homemakers: There are 10 Indiana Extension Homemaker clubs in Clay County. Call for information about one near you.