4 large ears sweet corn in husks
1/4 cup butter, softened
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese
1. Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string.
2. Grill corn, covered, over medium heat until tender, turning often, 20 to 25 minutes. Serve with cheese.
TOTAL TIME: Prep: 20 min. + soaking Grill: 20 min.
YIELD: 4 servings.
1 each: 196 calories, 9g fat (5g saturated fat), 24mg cholesterol, 186mg sodium, 28g carbohydrate (9g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.