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Parsley Buttered Corn Recipe
|Fresh ears of corn||6|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Snipped parsley||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Dried savory||1⁄8 Teaspoon, crushed|
Serving size: Complete recipe
Calories 2679 Calories from Fat 928
% Daily Value*
Total Fat 106 g163.5%
Saturated Fat 60.1 g300.6%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 361.1 mg15%
Total Carbohydrates 449 g149.6%
Dietary Fiber 54.1 g216.3%
Sugars 72.2 g
Protein 64 g127.7%
Vitamin A 175% Vitamin C 265.9%
Calcium 13.8% Iron 78.5%
*Based on a 2000 Calorie diet
Blend in parsley, lemon juice, salt, savory, and pepper.
Serve with corn.
Microwave cooking directions: Wrap each ear of corn in waxed paper; twist ends of paper to seal.
Arrange corn on paper toweling, allowing at least 1 inch between ears.
Cook corn in countertop microwave oven for 8 to 10 minutes for six ears.
(Allow 2 minutes for one ear; 3 to 4 minutes for two ears; and 6 to 7 minutes for four ears.) Halfway through cooking, rearrange corn and turn over.
Prepare butter mixture as above and serve with corn.