Corn On The Cob With Lemon Chive Butter Recipe

Summary

Cooking Time10 MinDifficulty LevelEasy
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Cold water4 Quart
 Sugar1 Tablespoon
 Ears of corn8 , husked, cleaned
For lemon chive butter
 Butter/Margarine1⁄2 Cup (8 tbs), softened
 Chopped fresh chives/1 to 2 teaspoons freeze-dried chives2 Tablespoon
 Grated lemon peel1 Teaspoon

Nutrition Facts

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 mg

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

Directions

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.
MICROWAVE DIRECTIONS:
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.
Prepare butter.
Quantcast