Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
251
Calories
6g
Protein
13g
Fat
34g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Green Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 fresh ears of corn, husks left on, silks removed
- 3/4 cup salted butter, softened
- 2 tablespoons minced fresh parsley
- 2 tablespoons fresh lemon juice
- 3 tablespoons minced green onion
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
Directions
1
Mix all ingredients except corn and refrigerate for 1 hour.
2
Spread each ear of corn with one tablespoon of herb butter.
3
Wrap each ear in foil.
4
Roast corn on grill or broil 4 inches from heat 30 minutes or until kernels are tender.
5
Unwrap, detach the husks and spread with remaining butter.
Recipe sourced from
fandom