Grill Thyme Corn on the Cob

Diet Types

  • CKD Non - Dialysis
  • Dialysis
  • Diabetes

Portions : 4

Serving Size : 1/2 ear of corn


  • 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 the 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 for 20 minutes, turning once during cooking.

      Disclaimer: All recipes, serving suggestions and side dish add-ons have been written to cater to people with kidney disease as a broad outline. For specific situations, modifications can be made by your renal dietitian.


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