| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Caprial1 |
1 |
servings |
INGREDIENTS
| 6 |
|
Ears corn; (do not remove |
|
|
; husks) |
| 1/4 |
c |
Butter |
| 3 |
|
Cloves garlic; chopped |
| 3 |
bn |
Basil; coarsely chopped |
|
|
; (about 1 cup) |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Black pepper |
| 1 |
pn |
Chile powder |
INSTRUCTIONS
Light coals or start grill. Peel back the husk of each ear of corn and
remove the silk. Do not strip off the husks.
In a food processor, process the butter, garlic, basil, cumin, pepper, and
chile powder until mixed well. Spread some of this mixture on each ear of
corn. Bring the husks up around the corn.
Place the corn on the edge of the hottest part of the grill. Grill slowly
for about 10 minutes. Be careful not to let the corn burn. Remove the husk
and serve immediately.
Serves six.
Converted by MC_Buster.
Per serving: 925 Calories (kcal); 53g Total Fat; (46% calories from fat);
21g Protein; 115g Carbohydrate; 124mg Cholesterol; 558mg Sodium Food
Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
9 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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