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- Makes: 4 servings
butter or margarine, softened
snipped fresh chives, parsley, cilantro, or tarragon
Peel back corn husks, but don't remove. Remove the corn silk; discard. Gently rinse the ears of corn. Pull the husks back up around the corn. Using kitchen string, tie the husks shut. Cover corn with water. Soak for 2 to 4 hours.
Drain corn. Grill the corn on the rack of an uncovered grill directly over medium coals* for 25 to 30 minutes or until the kernels are tender, turning once halfway through.
In a small mixing bowl, stir together the butter or margarine, herb, salt, and pepper. Remove string from the corn. Serve immediately with butter mixture. Makes 4 side-dish servings.
- * To test for medium heat, you should be able to hold your hand over the heat at the height of the food for 4 seconds before having to pull away.
Servings Per Recipe 4, Fat, total (g) 12, chol. (mg) 31, cal. (kcal) 184, carb. (g) 19, sodium (mg) 262