Grilled Corn On The Cob With Ancho Chile-Roasted Garlic Butt Recipe - Cooking Index
Grilled Corn On The Cob With Ancho Chile-Roasted Garlic Butt Recipe - Cooking Index
| 4 | Fresh corn ears (large) | |
| 8 tablespoons | 120ml | Ancho Chile And Roasted Garlic Butter - (see recipe) |
Partially shuck corn and remove all silk. Spread butter on corn and pull husk back up. Wrap each ear in foil.
Place on medium-hot grill and cook until tender, 12 to 15 minutes. Turn several times. When done, remove foil and pull off husks over bowl to catch any juices and butter. Serve immediately, basting with juices.
This recipe yields 4 servings.
Per Serving: 220 Cal; 3g Prot; 16g Total Fat (10 Sat. Fat); 21g Carb.; 40mg Chol; 20mg Sod.; 2g Fiber.
Wine Suggestions: Corn and Chardonnay. Chardonnay and butter. Butter and corn. This is an easy match.
Description:
"Flavored butters make grilled corn a real treat. You can grill the ears wrapped up with the butter or just slather the butter on after cooking."
Source:
Vegetarian Times, September 2002
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