Grilled corn on the cob
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
small ear of cornsmart balance buttery spread ( or butter)fresh rosemary still in stalk
Start with shucking the ear of corn, don't take the husks right off you are going to need them attached to the corn. Just fold the leaves down, and take out stringy stuff.
Take 1 tbps of buttery spread and coat the ear of corn with it. Then place fresh rosemay into butter, butter should be soft so that rosemary will somewhat stick. Then bring husks back up to cover butter and rosemary. This will help in simmering the corn. Tie with a cooking string and place on grill. You should have grill heated to about 300-400 on low and place either on back burners or on top rack. The husks will turn black/ burnt when corn is done.
Number of Servings: 1
Recipe submitted by SparkPeople user EKUSSE.
Take 1 tbps of buttery spread and coat the ear of corn with it. Then place fresh rosemay into butter, butter should be soft so that rosemary will somewhat stick. Then bring husks back up to cover butter and rosemary. This will help in simmering the corn. Tie with a cooking string and place on grill. You should have grill heated to about 300-400 on low and place either on back burners or on top rack. The husks will turn black/ burnt when corn is done.
Number of Servings: 1
Recipe submitted by SparkPeople user EKUSSE.
Nutritional Info Amount Per Serving
- Calories: 145.0
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 101.4 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g
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