Chili Barbecued Corn
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per sering, about: | - |
| cal | 180 |
| pro | 4 g |
| total fat | 6 g |
| carb | 33 g |
Be sure to supply lots of napkins while husking and savouring this juicy hot corn.
Preparation
Cover corn with water; soak for 20 minutes. Peel back husks, leaving bases attached; remove silk. Spread about 1 tsp (5 mL) Chili Corn Butter over each cob; close husks over corn and tie with wet kitchen string.
Place on grill over medium-high heat; close cover and cook, turning frequently, for about 20 minutes or until husks are blackened and corn is tender.
Additional information :
Chili Corn Butter
1/3 cup (75 mL) Butter, softened
1-1/2 tsp (7 mL) Each ground cumin and chili powder
2 Cloves garlic, minced
In small bowl, mash together butter, cumin, chili powder and garlic.
Makes 1/3 cup (75 mL).
Per tbsp (15 mL): about 115 calories, 1 g protein, 12 g fat, 2 g carbohydrate.
- Keywords : Sides; Corn; Grill/Barbecue;
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