Southwestern Grilled Corn

Make these foil-wrapped ears of corn with seasoned butter your new summertime tradition.

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  • Makes: 6 servings
  • Prep: 10 mins
  • Grill: 20 mins
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Southwestern Grilled Corn
cup margarine or butter
tablespoons snipped cilantro or parsley
teaspoon salt
teaspoon ground red pepper
fresh ears of corn
  1. In a small saucepan melt margarine or butter. Stir in cilantro or parsley, salt, and ground red pepper.
  2. Remove the husks from fresh ears of corn. Scrub ears with a stiff brush to remove silks. Rinse ears; pat dry with paper towels. Place each ear of corn on a piece of heavy foil. Brush ears with margarine mixture. Wrap corn securely in foil. Serves 6.
  3. To Cook by Direct Grill Method:
  4. Grill corn on the grill rack of a grill directly over medium to medium-high coals about 20 minutes or until kernels are tender, turning frequently.
Nutrition Facts (Southwestern Grilled Corn)
    Per serving:
  • 173 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 220 mg sodium,
  • 19 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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