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Ingredientes
- 8 med ears corn with husks
- 8 tsp extra virgin olive oil Basil Rosemary Sage Thyme
Direcciones
- Into 8-qt saucepot or possibly kettle, place corn with husks and sufficient water to cover; let soak 15 min. (Soaking corn with husks in water keeps husks from burning on grill.)
- Remove corn from water and drain well. Gently pull back husks three-fourths way down; remove silk. With pastry brush, brush each ear of corn with 1 tsp. extra virgin olive oil. Tuck in several sprigs of herb next to kernels. Rewrap corn with husks, removing 1 strip of husk from each ear of corn and tying tops of corn with strip of extra husk.
- Place corn on grill over medium heat; grill 30 to 40 min, turning corn occasionally, till tender.
- This recipe yields 8 accompaniment servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 8 servings | |
| Calories 28 | |
| Calories from Fat 3 | 11% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 87mg | 2% |
| Total Carbs 6.16g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.04g | 1% |
| Protein 1.04g | 2% |
