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Grilled Corn Nibblers® with Lime Butter

 3 Ratings
1 Comments
  • Prep Time 50 min
  • Total Time 50 min
  • Servings 12

Savor freshly grilled corn on the cob drizzled with melted butter and sprinkled with fresh herbs. Yum.

Ingredients

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

Directions

  • 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.

Expert Tips

Experiment with herbs from your garden to come up with a new taste every time. Try dill weed, rosemary or thyme.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
7g
37%
Trans Fat
1/2g
Cholesterol
30mg
10%
Sodium
140mg
6%
Total Carbohydrate
26g
9%
Dietary Fiber
4g
18%
Sugars
4g
4%
Protein
4g
4%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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