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Receta Grilled Corn On The Cob With Ancho Chile Roasted Garlic Butt
Add a photoRaciónes: 4
Ingredientes
- 4 lrg fresh corn ears
- 8 Tbsp. Ancho Chile And Roasted Garlic Butter (see recipe)
Direcciones
- Partially shuck corn and remove all silk. Spread butter on corn and pull husk back up. Wrap each ear in foil.
- Place on medium-warm grill and cook till tender, 12 to 15 min. Turn several times. When done, remove foil and pull off husks over bowl to catch any juices and butter. Serve immediately, basting with juices.
- This recipe yields 4 servings.
- Wine Suggestions: Corn and Chardonnay. Chardonnay and butter. Butter and corn. This is an easy match.
- Description: "Flavored butters make grilled corn a real treat. You can grill the ears wrapped up with the butter or possibly just slather the butter on after cooking."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 4 servings | |
| Calories 44 | |
| Calories from Fat 5 | 11% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 139mg | 4% |
| Total Carbs 9.79g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.66g | 1% |
| Protein 1.66g | 3% |
