4. Chile lime corn
Shuck 4 ears of corn. With the peel and silks off, boil them in a large pot of water for 10 minutes.
Drain the water and place the corn cobs on a plate.
Rub them with a mixture of salt, chili powder and pepper. You can even add a teaspoon of grated Parmesan to the mixture. The calorie count shouldn’t exceed 70 to a corncob.