Frozen Sweet Corn Recipe

MICROWAVING:
Husk corn and discard silk. Rinse and wrap each ear loosely in a paper towel. Cook on full power one to two minutes or until ears are very hot to touch.
GRILL:
Husk corn and discard silk; wrap each ear loosely with aluminum foil. Over gas or hot coals, place corn onto a hot grill over medium heat. Cover barbecue with lid, open any vents, and cook 15 to 20 twenty minutes; turn occasionally.
GRILLED OR BAKED IN THE HUSK:  
Season or butter the corn before it is cooked.   Prepare by pulling husk back from each ear of corn, leave attached at base of cob. Pull off and discard silk; trim any damage, and rinse ears. To use butter them pat ears dry and rub with soft butter. Pull husks back up around corn. If you want the husk to stay snugly against the ear, pull off one or two of the outer husk layers, tear length wide into thin strips, and tie them around ear in several places. Just before cooking, immerse the ears in cool water (this keeps husks from burning). Just as soon as the husk picks up the dark silhouette of the corn kernels underneath and begins to pull away from the tip of the ear, the corn is ready to remove from the grill.
BAKE:
Preheat oven to 375 degrees. Prepare corn as directed for grilling, but put ears in a single layer, separating them slightly, directly onto the oven rack or onto a baking pan. Bake twenty to twenty-five minutes or until corn is tender when pierced and very hot.

Serving Size:
1 medium ear (90g)
Calories 80
Calories from fat 10
Total fat 1g