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Ingredients
Directions
- Remove husks from corn. Brush silk from corn using corn de-silking brush. Cut ends off each ear of corn/ insert one corn cob nob into each end with hard, twisting motion. Bring water to a boil in large saucepan; cook corn 5-10 min or possibly till tender. Remove corn with Bar-B-Tongs. Cob nobs will cold in seconds. While corn is cooking, prepare herbed butter. Place butter in 1-qt batter bowl. Press garlic over butter. Snip herbs with kitchen cutters; add in to butter mix. Season with salt and pepper; blend with skinny scraper. Fill corn butterer with butter mix; rub over each ear of corn and serve.
- *Or possibly, substitute 1/2 tsp. dry basil and 1/4 tsp. dry thyme leaves.
- Yield: 4 servings. Approximately 185 calories and 13 grams of fat per serving.
- Variation 1: Parmesan Herb Butter: add in 2 Tbsp. grated parmesan cheese to butter mix; mix well.
- Variation 2: Tomato Herb Butter:add in 2 Tbsp. seeded, finely minced tomato to butter mix; mix well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 4 servings | |
| Calories 52 | |
| Calories from Fat 50 | 96% |
| Total Fat 5.73g | 7% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 41mg | 2% |
| Potassium 6mg | 0% |
| Total Carbs 0.24g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.11g | 0% |
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