Buttery Grilled Corn

Brown Sugar-Glazed Pork and Grilled Corn
Christopher Baker

 

Serves 4
cooking
15
minutes

Directions

  1. Grill 4 shucked ears of corn over medium-high heat, turning occasionally, until tender and slightly charred, 6 to 8 minutes.
  2. Cut the kernels off the cobs into a large bowl. Toss with 2 tablespoons unsalted butter, 2 sliced scallions, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 130
  • Fat 7 g
  • Sat Fat 4 g
  • Cholesterol 15 mg
  • Sodium 295 mg
  • Protein 3 g
  • Carbohydrate 18 g
  • Sugar 3 g
  • Fiber 3 g
  • Iron 1 mg
  • Calcium 9 mg
What does this mean? See Nutrition 101.