| 3/4 | cup butter |
| 1/3 | cup finely chopped onion |
| 1/3 | cup finely chopped fresh cilantro or parsley |
| 1/3 | cup finely chopped red bell pepper |
| 1/4 | cup fresh lime juice, if desired |
| 1/2 | teaspoon garlic salt |
| 1 | package (12 count) Green Giant® Nibblers® frozen corn-on-the-cob |
| 1 | tablespoon chopped fresh cilantro or parsley, if desired for garnish |
Serve with...
Grilled Taco-Spiced Chicken
Total Time:
25 min
| 1. | Heat gas or charcoal grill. Cut 12 (10x10-inch) sheets of heavy-duty foil. In 1-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until onion is tender. Stir in 1/3 cup cilantro and the bell pepper; cook 3 minutes, stirring constantly. Stir in lime juice and garlic salt. |
| 2. | Place frozen ear of corn in center of each sheet of foil. Drizzle butter mixture evenly over corn. Fold foil over corn so edges meet. Seal edges, making tight 1/2-inch fold; fold again. |
| 3. | Place corn on grill over medium heat. Cover grill; cook 25 to 35 minutes, turning occasionally, until thoroughly heated. Cut large X across top of each packet; fold back foil. Sprinkle with 1 tablespoon cilantro. |
| To Bake: Heat oven to 400°F. Line 13x9-inch pan with foil. Place frozen corn in pan. Pour butter mixture evenly over corn. Bake 25 to 35 minutes or until thoroughly heated. |
| To bake, heat oven to 425°F. Bake 30 to 40 minutes. |
|
| Experiment with herbs from your garden to come up with a new taste every time. Try dill weed, rosemary or thyme. |
Nutrition Information:
230 ( 120); 13g ( 7g, 1/2g); 30mg; 140mg; 26g ( 4g, 4g); 4g 15%; 10%; 0%; 4% 1 1/2 ; 0 ; 0 ; 2 1/2 2