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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

1. Mix the oil, cheese, thyme and black pepper in a shallow bowl.
2. Place the corn in the oil mixture and roll to thoroughly coat corn.
3. 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.
4. Double fold the top and ends of the foil to make a packet, leaving room for heat to circulate.
5. Place the foil packet on the grill over medium heat and cook 20 minutes, turning once during cooking. 

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.