94 Cals 3 Protein 17.5 Carbs 3 Fats
TOTAL TIME:
45 mins
YIELD:6 SERVINGS
COURSE:Side Dish
CUISINE:Mexican
Sweet summer corn roasted in the oven and topped of with a light compound butter using fresh cilantro and a pinch of chipotle pepper and cumin.
INGREDIENTS
6 ears of corn, husks on
For the Light Cilantro Butter:
2 tbsp light butter, at room temperature
1 tbsp fresh cilantro, chopped
1/8 tsp ground chipotle pepper
1/8 tsp cumin
pinch salt
INSTRUCTIONS
For the Light Cilantro Butter:
Combine all the ingredients to make butter. Set aside in a ramekin.
For the Corn:
Preheat oven to 350°. When hot, place corn in the middle rack and bake 30 minutes.
Remove corn from the oven and set aside for 5 minutes.
Carefully remove husks and silks from the corn and serve each with 2 teaspoons of cilantro butter.
NOTES
Adapted from Food.com
Serving: 1ear, Calories: 94kcal, Carbohydrates: 17.5g, Protein: 3g, Fat: 3g, Sodium: 43.5mg, Fiber: 2.5g, Sugar: 3gBlue Smart Points:2Green Smart Points:2Purple Smart Points:2Points +:3
Health & Nutrition
