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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (122g) Recipe makes 4 servings |
||
| Calories 153 | ||
| Calories from Fat 39 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.4g | 6% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 113mg | 4% | |
| Potassium 299mg | 8% | |
| Total Carbohydrate 29.8g | 9% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 3.8g | ||
| Protein 4.0g | 7% | |
Herbed Corn on the Cob
By: V'nut-Beyond Redemption
Mar 6, 2000
This is an adopted recipe from the Great Adoption of Feb 2005. Finally tried it out on 23 March 2009. This is a seriously good recipe.
SERVES 4 , 4 corn on a cob
Ingredients
- 4 ears corn, silked and husked
- 1-2 tablespoon butter, melted (your preference to the amount used)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- aluminum foil
Directions
1
Preheat oven to 400F or 210°C.2
In a small bowl, combine butter and dried ingredients.3
Place corn in aluminium foil and brush corn with herbed butter.4
Wrap up well and put in oven for about 20 mins or so.5
Enjoy.
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- Main Ingredient > Vegetables > Corn
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: Chef #540346
On Jun 30, 2009
This corn was too herbed for us. Neither my kids nor I cared for it. I still think corn on the cob is best with butter and salt and pepper.
From: Margie99
On May 10, 2009
We really enjoyed this and I was a bit skeptical. My kids threatened to scrape the herbs off but once they took a bite I didn't hear another complaint. I think this is great when you already have the oven on and want another sidedish.
From: megs_
On Jul 18, 2009
This was fantastic! 
Both DH & I loved the herbs and the flavor they brought out. Definitely a keeper - thanks for sharing!
From: Chef #184530
On Nov 28, 2007
This was the first corn on the cob recipe I came upon and my first time cooking it, and I couldn't be happier. It was very easy to prepare, and turned out great. I used 2 TBS of butter, and since I only had three of the herbs on hand and didn't want to leave one out, I subbed 1 tsp of Italian Herbs (a combination of marjoram, thyme, rosemary, savory, sage, oregano and basil.) Delicious!
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