BACK TO RESULTS \\ Diet & Nutrition Recipes Grill Thyme Corn on the Cob

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon grated parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 4 half-ear size frozen corn on the cob

Preparation

  1. Mix the oil, cheese, thyme and black pepper in a shallow bowl.
  2. Place the corn in the oil mixture and roll to thoroughly coat corn.
  3. Place all four pieces of the corn in the center of a heavy duty aluminum foil sheet. Pour any oil left in the bowl over the corn. Top the corn with 2 ice cubes.
  4. Double fold the top and ends of the foil to make a packet, leaving room for heat to circulate.
  5. Place the foil packet on the grill over medium heat and cook 20 minutes, turning once during cooking. 

Helpful hints

  • Compared to most vegetables, corn is higher in phosphorus. A 1/2 ear portion is acceptable for a low phosphorus kidney diet.
  • Use fresh corn instead of frozen when in season.

Submitted by:

DaVita dietitian Maria from North Carolina.

Nutrients per serving

Calories

125

Protein

2

g

Carbohydrates

15

g

Fat

8

g

Cholesterol

1

mg

Sodium

26

mg

Potassium

188

mg

Phosphorus

63

mg

Calcium

16

mg

Fiber

1.8

g

Added Sugar

0

g

Kidney and kidney diabetic food choices

1/2 starch
1 vegetable, low potassium
1 fat

Carbohydrate choices

1

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