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Roasted Corn On The Cob

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Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Salt 1 Teaspoon
  Dried rosemary 1⁄2 Teaspoon, crushed
  Dried marjoram 1⁄2 Teaspoon, crushed
  Corn ears 6
Directions

Cream together butter and salt till fluffy.
Combine herbs and blend into butter.
Keep butter at room temperature for 1 hour to mellow.
Turn back husks of corn; remove silk with stiff brush.
Place each ear on a piece of heavy foil.
Spread corn with about 1 tablespoon of the butter.
Lay husks back in position.
Wrap corn securely.
Roast ears directly on hot coals; turn frequently till corn is tender, 12 to 15 minutes or, if you have a covered grill with an elevated rack, roast corn according to manufacturer's directions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Roasted
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1704 Calories from Fat 865

% Daily Value*

Total Fat 99 g152%

Saturated Fat 59.1 g295.3%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 1998.5 mg83.3%

Total Carbohydrates 215 g71.6%

Dietary Fiber 27.3 g109.1%

Sugars 34.2 g

Protein 31 g61.8%

Vitamin A 105.8% Vitamin C 112.7%

Calcium 14.6% Iron 49.8%

*Based on a 2000 Calorie diet

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Roasted Corn On The Cob Recipe