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Roasted Corn On The Cob Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Dried marjoram||1⁄2 Teaspoon, crushed|
Serving size: Complete recipe
Calories 1704 Calories from Fat 865
% Daily Value*
Total Fat 99 g152%
Saturated Fat 59.1 g295.3%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 1998.5 mg83.3%
Total Carbohydrates 215 g71.6%
Dietary Fiber 27.3 g109.1%
Sugars 34.2 g
Protein 31 g61.8%
Vitamin A 105.8% Vitamin C 112.7%
Calcium 14.6% Iron 49.8%
*Based on a 2000 Calorie diet
Combine herbs and blend into butter.
Keep butter at room temperature for 1 hour to mellow.
Turn back husks of corn; remove silk with stiff brush.
Place each ear on a piece of heavy foil.
Spread corn with about 1 tablespoon of the butter.
Lay husks back in position.
Wrap corn securely.
Roast ears directly on hot coals; turn frequently till corn is tender, 12 to 15 minutes or, if you have a covered grill with an elevated rack, roast corn according to manufacturer's directions.