Roasted Corn On The Cob
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Dried marjoram||1⁄2 Teaspoon, crushed|
|Ears of corn in husks||6 (Fresh)|
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 silks with a stiff brush.
Place each ear on a piece of heavy-duty foil.
Spread corn with about 1 tablespoon of the butter mixture.
Lay husks back in position.
Wrap corn securely with foil.
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.
Serving size: Complete recipe
Calories 1302 Calories from Fat 861
% Daily Value*
Total Fat 98 g150.5%
Saturated Fat 58 g289.9%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 2034.5 mg84.8%
Total Carbohydrates 105 g35.1%
Dietary Fiber 16.5 g65.9%
Sugars 17.6 g
Protein 19 g37.6%
Vitamin A 61.8% Vitamin C 4.7%
Calcium 11% Iron 15.8%
*Based on a 2000 Calorie diet