Recipe Details
Ingredients
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8ears corn, husk and silk removed
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½cupbutter, melted
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1 ½tablespoonsmacadamia nut oil
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2tablespoonsminced garlic
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1teaspooncrushed rosemary
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1teaspoonrubbed sage
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1teaspoondried basil
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1teaspoondried thyme leaves
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1 ½teaspoonssalt
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1 ½teaspoonspepper
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½cupgrated Parmesan cheese
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8sheetsaluminum foil
Cooking Directions
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Soak husked corn in cold water for 1 to 3 hours.
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Preheat an outdoor grill for medium heat. Drain corn and pat dry.
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Stir melted butter and oil together in a bowl. Stir in garlic, rosemary, sage, basil, thyme, salt, and pepper, then stir in Parmesan.
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Place each ear in the center of a sheet of foil. Spread each ear with butter mixture, then tightly wrap in foil. Gently puncture the foil a few times to allow excess steam to escape while grilling.
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Cook on the preheated grill, turning frequently, until kernels are tender when pierced with a knife, 20 to 30 minutes. Remove from the grill and check for doneness; if not done, cook for 5 more minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories280 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 9g |
46% |
| Cholesterol 36mg |
12% |
| Sodium 636mg |
28% |
| Total Carbohydrate 29g |
10% |
| Dietary Fiber 4g |
15% |
| Total Sugars 5g |
|
| Protein 7g |
|
| Vitamin C 11mg |
54% |
| Calcium 91mg |
7% |
| Iron 1mg |
7% |
| Potassium 419mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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