Enjoy an all-American classic all buttered up and herbed!
Butter-flavored cooking spray
to 24 sprigs fresh basil, rosemary, thyme, dill weed, marjoram or sage
Heat oven to 450°. Husk corn and remove silk.
Place each ear on 12-inch square of aluminum foil. Spray cooking spray on all sides of ears. Sprinkle with salt and pepper. Place 5 or 6 herb sprigs around each ear. Seal foil.
Place sealed ears of corn directly on oven rack. Bake about 20 minutes or until corn is tender.
For a tantalizing blend of flavors, team two herbs together with the corn—basil and rosemary or thyme and dill weed are especially good combinations.
Use frozen ears of corn that are already husked and cleaned to save time and cleanup.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 g
- Saturated Fat
- 160 mg
- 250 mg
- Total Carbohydrate
- 25 g
- Dietary Fiber
- 3 g
- 3 g
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.