Parsleyed Corn on the Cob
Serves 6|
Hands-On Time:
05m
|
Total Time:
15m
Ingredients
- 6 ears corn, shucked and halved
- 4 tablespoons butter, melted
- 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
- Kosher salt and black pepper
Directions
- Bring a large pot of water to a boil. Add the corn and simmer just until tender, 3 to 5 minutes. Drain and transfer to a serving dish.
- Pour the butter over the corn and sprinkle with the parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
Nutritional Information
- Per Serving
- Calories 246
- Fat 11g
- Sat Fat 5g
- Cholesterol 23mg
- Sodium 164mg
- Protein 6g
- Carbohydrate 31g
- Fiber 5g
- Calcium 7.87mg
- Iron 0.65mg
What does this mean? See Nutrition 101.
Quick Tip
If you're making the burgers and hot dogs on the grill, throw the shucked corn on, too. Cook, turning occasionally, until
charred, 6 to 8 minutes.
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