| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Butter softened |
| 1 1/2 | T | Minced parsley |
| 1 1/2 | T | Lemon juice |
| 2 1/2 | T | Minced green onion |
| 1/4 | t | Freshly grated nutmeg |
| 1/2 | t | Salt and pepper |
| Dash of tabasco | ||
| Dash of worcestershire sauce |
INSTRUCTIONS
Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 203
Total Fat: 23.1g
Cholesterol: 61mg
Sodium: 9.5mg
Potassium: 27.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g