Corn On The Cob With Lemon Chive Butter
|Cold water||4 Quart|
|Ears of corn||8 , husked, cleaned|
|For lemon chive butter|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Chopped fresh chives/1 to 2 teaspoons freeze-dried chives||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
In 5-quart saucepan or Dutch oven, bring water and sugar to a boil; add corn.
Reduce heat to low; cover and simmer 5 to 8 minutes or until kernels are tender.
Remove corn from water.
Meanwhile, in small bowl combine all butter ingredients.
Brush ears with butter mixture.
Serve with remaining butter.
In 12x8-inch (2-quart) microwave-safe baking dish, place 4 ears of the corn, alternating wide and narrow ends in dish.
Add 1/4 cup water.
Cover with microwave-safe plastic wrap.
Microwave on HIGH for 12 to 14 minutes or until kernels are tender, turning dish 1/2 turn halfway through cooking.
Repeat with remaining 4 ears of corn.
Serving size: Complete recipe
Calories 3361 Calories from Fat 969
% Daily Value*
Total Fat 111 g171.2%
Saturated Fat 60.9 g304.4%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 291.7 mg12.2%
Total Carbohydrates 613 g204.4%
Dietary Fiber 72.3 g289.1%
Sugars 111.7 g
Protein 85 g170.4%
Vitamin A 206.2% Vitamin C 344.2%
Calcium 27.6% Iron 98.8%
*Based on a 2000 Calorie diet