Summer barbecues are the perfect environment to enjoy quality time with friends and family over delectable dishes! But if you’re trying to lose weight or even maintain, one afternoon spent at a barbecue can wreak havoc on your waistline. To avoid overeating at summer barbecues, stick to your go-to healthier options like grilled vegetables.
Today’s recipe is courtesy of our friends over at Pritikin Longevity Center and Executive Chef, Anthony Stewart.
Do you enjoy corn-on-the-cob? If so, what is your favorite way to prepare it? Got any tips to share? If so, leave them in the blog’s comment form below.
Grilled Corn on Cob Recipe
2 ea. Fresh Corn on the cob (cut in halves)
4 cups Skim Milk
½ tsp Splenda
¼ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
Clean corn and cook in milk with cinnamon, nutmeg, vanilla extract and splenda for 15 minutes. Drain and grill for 5 minutes.
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I have some corn in the fridge that I just bought and that is what I will have for supper. I have never tried corn on the grill but this sounds really good. Thanks for sharing.
Interesting–you pre-cook the corn, then grill it for that nice char. Good idea.
Lately, my favorite way to use corn is to cut it from the cobs and cook the kernels in a little water with a bit of sugar, salt, pepper, flour, and butter. When fresh corn is in season and there’s a good sale, I make a couple of big batches and freeze it so we can enjoy that summer flavor all year long. I also make a broth from the cobs, which I freeze to enrich things like soups and stews.
I usually just microwave the corn while it is still on the cob also. I like how easy it is and usually turns out very good. Sometimes we do put it on the grill and this recipe looks like it would give it a unique flavor by using the “marinade” first.
I love corn this look good love to try this
maybe this coming holiday
Sometimes I just leave the corn on the cob and microwave it. That keeps it very juicy and it is so easy to prepare it this way. I am sure that this recipe will make the corn taste more delicious.