Chili Corn Butter: In small bowl, mash together butter, cumin, chili powder and garlic. Makes 1/3 cup
Per Tbsp: about 115 calories, 1 g protein, 12 g fat, 2 g carbohydrate.
Chili Barbecued Corn:
Cover corn with water; soak for 20 minutes. Peel back husks, leaving bases attached; remove silk. Spread about 1 ts Chili Corn Butter over each cob; close husks over corn and tie with wet kitchen string.
Place on grill over medium-high heat; close cover and cook, turning frequently, for about 20 minutes or until husks are blackened and corn is tender.
Per Serving: about 180 calories, 4 g protein, 6 g fat, 33 g carbohydrate high source fibre.
Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen
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