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grilled corn on the cob

Grilled Corn On The Cob

While I wouldn’t recommend grilled corn on the cob as a regular side on keto, a once in a blue moon indulgence might not hurt.  Now keep if you are just starting keto you may need to steer clear for a while.  

Since corn is high in carbs it will definitely push you over your allotment for the day and may take you out of ketosis.  However, the longer you’re on keto the more attuned you’ll become to what will take your body out of ketosis.  With this in mind, I only enjoy this kind of extravagance in a single meal once or twice a year.  Then I immediately get back on the juice.

As noted in a previous newsletter, I picked up some Mexican street corn seasoning while visiting the Spice House.  Naturally I couldn’t wait to use it, so I planned a whole day of grilling at a friends.

Photo: Andie Cumber

Before grilling you can alleviate some of your cook time by blanching the corn in boiling water for about 6 minutes.  If you have the urge to add salt to your water know that it can toughen the corn.  Although, adding some classic monkfruit will help sweeten the corn. 

Next you’ll want to brush the corn with melted butter followed by a light sprinkle of Mexican street corn seasoning.  Of course, tagine seasoning will do in a pinch.  

Lastly, if you’re not following a low carb diet then you can enjoy this easy recipe anytime.  Additionally, this grilled corn on the cob recipe pairs nicely with some grilled chicken.


Grilled Corn On The Cob



1 pack of corn on the cob
2 Tbsp of melted butter
Mexican street corn seasoning


Rinse off the corn and remove any husks and corn silk
Place in a pan of boiling water and cook for 6 minutes
Remove from the pan then brush with the melted butter
Follow with a light sprinkle of Mexican street seasoning all over
Grill on high heat until you get a light char (about 5-8 minutes)


If you want to forego blanching the corn then grill the corn first until charred then transfer to upper rack to continue cooking while you grill other items. 

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