Grill Thyme Corn on The Cob

Portions:
4

Serving Size:
1/2 ear of corn

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

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.

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

Renal and renal diabetic food choices

  • 1/2 starch
  • 1 vegetable, low potassium
  • 1 fat

Carbohydrate choices

1

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