When selecting fresh corn, check the silk strands at the top of the corn husks: They should be smooth and shiny, not dry. We shuck the corn here, but you can also roast it in the husks. Simply pull back the husk to expose one side of the corn. Then remove the silk strands, brush with the cilantro oil, wrap in the foil, and bake as directed.

Makes 4 servings

2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon water
4 ears corn on the cob, shucked

1. Preheat the oven to 450°F. Tear off 4 (12-inch-square) sheets of heavy-duty foil.

2. In a shallow bowl, combine the cilantro, lime juice, oil, and water. Roll the corn in the cilantro oil, then place on the foil; brush with any remaining cilantro oil. Wrap the foil around the corn securely, then place directly on an oven rack. Bake, turning occasionally, until tender, about 25 minutes.

Per serving (1 ear of corn): 109 Cal, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 14 mg Sod, 18 g Carb, 3 g Fib, 3 g Prot, 3 mg Calc.

POINTS value: 2

Tip:
Cut leftover corn from the cob and toss into soup or a favorite cornbread recipe.