Kick your traditional corn on the cob up a notch by adding thyme and parmesan. This kidney-friendly recipe takes only minutes to prepare and is perfect for the grill.

Portions: 4
Serving size: ½ ear of corn

Ingredients:
2 tablespoons 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:
Mix the oil, cheese, thyme and black pepper in a shallow bowl.
Place the corn in the oil mixture and roll to thoroughly coat corn.
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.
Double fold the top and ends of the foil to make a packet, leaving room for heat to circulate.
Place the foil packet on the grill over medium heat and cook 20 minutes, turning once during cooking.

Renal and renal diabetic food choices:
1/2 starch
1 vegetable, low potassium
1 fat

Carbohydrate choices:
1

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.