Herb-Roasted Corn On The Cob Recipe - Cooking Index
Herb-Roasted Corn On The Cob Recipe - Cooking Index
No matter if you roast it in the oven or on the grill, here's a new way to jazz up an old favorite while adding fiber to your diet. One taste and you'll never put plain butter on your ears again.
Type: Vegetables| 2 tablespoons | 30ml | Butter - melted |
| 1 | Garlic clove - minced | |
| 1 | Scallion - finely chopped | |
| 1 teaspoon | 5ml | Chopped fresh dillweed |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 4 teaspoons | 20ml | Fresh corn on the cob ears - husked (medium) |
Preheat the oven to 425 degrees. In a small bowl, combine the butter, garlic, scallion, dill, and black pepper; mix well.
Place each ear of corn in a separate piece of aluminum foil and brush with the butter mixture. Wrap each and seal completely, then place on a rimmed baking sheet.
Roast the corn for 20 to 25 minutes, or until the kernels are tender. Carefully open the foil and remove the corn. Serve immediately.
This recipe yields 4 servings. Serving size: 1 ear.
Exchanges Per Serving: 1 1/2 Starch, 1 Fat.
Nutrition Facts: Calories 150; Calories from Fat 62; Fat 7g; Saturated Fat 4g; Cholesterol 15mg; Sodium 75mg; Carbohydrates 23g; Dietary Fiber 3g; Sugars 3g; Protein 3g.
Source:
American Diabetes Association at http://www.diabetes.org
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