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Photo of Grilled baby corn with dill ranch by WW

Grilled baby corn with dill ranch

0
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
How’s this for a fun, fast side dish to enliven a weeknight dinner: Canned baby corn ears are skewered, tossed with a flavourful spice rub, and grilled until lightly charred. Then they’re served with an easy, herb-packed ranch sauce for dunking or drizzling. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes prior to grilling. The number of baby corn ears you’ll get varies from can to can; open up the can to see how many skewers you’ll need.

Ingredients

Cooking spray

4 spray(s)

Plain fat free Greek yogurt

3 tbsp(s)

Scallions

1 tbsp(s), finely chopped

Light mayonnaise

1 tbsp(s)

Fresh dill

2 tsp(s), chopped

Kosher salt

½ tsp(s), divided

Garlic powder

½ tsp(s), divided

Black pepper

¼ tsp(s)

Canned baby corn

15 oz

Smoked paprika

½ tsp(s)

Instructions

  1. Coat an outdoor grill rack with cooking spray. Preheat the grill to medium-high.
  2. While the grill is heating, in a small bowl stir together the yogurt, scallions, mayonnaise, dill, ¼ tsp each salt and garlic powder, and pepper; whisk in 2 tbsp water.
  3. Drain the baby corn and pat dry with paper towels. Thread the baby corn ears onto skewers. In a small bowl, stir together the smoked paprika and the remaining ¼ tsp each salt and garlic powder. Coat the baby corn with cooking spray; sprinkle evenly with the spice mixture. Arrange the skewers on the grill rack; close the grill lid and grill until lightly charred, turning occasionally, about 10 minutes. Serve with the sauce.
  4. Serving size: one-fourth of corn and about 4 tsp sauce

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