Grill Thyme Corn on the Cob

Portions : 4
Serving Size : 1/2 ear of corn
Carbohydrate Choices : 1

Diet Types : CKD Non - Dialysis, Dialysis, Diabetes
Renal and Renal Diabetic Food choices : 1/2 starch, 1 vegetable, low potassium, 1 fat

dialysis treatments foods
Ingredients
  • 2 tablespoon 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.

Nutrients per Serving
Calories 125g Protein 2g
Carbohydrates 15g Fat 8g
Cholesterol 1mg Sodium 26mg
Potassium 188mg Phosphorus 63mg
Calcium 15mg Fiber 1.8g
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.