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Roasted Corn on the Cob Recipe |
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Ingredients fresh ears of corn butter or herbed butter salt pepper
Method Remove husks from the fresh corn. Remove silks with a stiff brush or by hand. Spread each ear of corn with about 1 tablespoon of the butter or the Herbed Butter. Sprinkle corn with a little salt and pepper. Wrap securely in heavy-duty foil. Roast ears over medium-hot coals about 30 minutes or till corn is tender, turning several times.
Herbed Butter: In a bowl cream together 1/2 cup butter or margarine, softened; 1/2 teaspoon salt; 1/2 teaspoon dried rosemary, crushed; and 1/2 teaspoon dried, marjoram, crushed. Keep mixture at room temperature for 1 hour to blend flavor. Makes about 1/2 cup --enough for 8 ears of corn.
Per serving(1/8 of servings): 183 g calories,3 g Protein, 19 g carbohydrates, 12 g fat, 273 mg sodium |
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