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Roasted Butternut Squash
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Zesty Corn-on-the-Cob
Yield: Makes 6 servings
Ingredients:
6
ears fresh corn
1/4
cup margarine or butter, melted
1
tablespoon chopped fresh parsley
2
teaspoons prepared horseradish
1/4
teaspoon paprika
1/4
teaspoon black pepper
1/8
teaspoon salt
Preparation:
1.
Pull outer husks from top to base of each corn ear; leave husks attached to ear. Strip away silk. Trim any blemishes from corn. Place corn in large bowl. Cover with cold water; soak 20 to 30 minutes.
2.
Prepare grill for direct cooking.
3.
Remove corn from water; pat kernels dry with paper towels. Combine margarine, parsley, horseradish, paprika, pepper and salt in small bowl. Spread about half of margarine mixture evenly over kernels.
4.
Bring husks back up each ear of corn; secure at top with wet string.
5.
Place corn on grid. Grill, covered, over medium-high heat 15 to 20 minutes or until corn is hot and tender, turning every 5 minutes.
6.
Transfer corn to serving plate. Remove front half of husks on each piece of corn; brush with remaining margarine mixture.
Nutritional Information:
| Serving Size: | |
| Sodium | 156 mg |
| Protein | 4 g |
| Fiber | 3 g |
| Carbohydrate | 28 g |
| Total Fat | 8 g |
| Calories | 186 |
Dietary Exchange:
| Fat | 1 |
| Starch | 2 |
This recipe appears in:
Vegetable Side Dish
