Your hot corn on the cob will most definitely win in the best-dressed category if you brush it with this lemon-basil butter and some grated Parmesan.
What You Need
Original recipe yields 4 servings
4 hot cooked ears corn on the cob
2 Tbsp. butter, melted
4 fresh basil leaves, chopped
1/2 tsp. lemon zest
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Brush corn with combined butter, basil and zest.
Sprinkle with cheese.
This corn on the cob has built-in portion control, so you can enjoy your favorite foods on occasion while easily keeping tabs on portions.
Purchasing Sweet Corn
Fresh sweet corn is at its peak in August. There are three types of fresh corn generally available: yellow, white and bicolor. Yellow corn has large, full-flavored kernels and white corn has small, sweeter-flavored kernels. Bicolor corn has both yellow and white kernels. Select ears of corn with soft, bright green husks that fit tightly against the kernels. The silk should be golden and moist like grass. Avoid tearing back the husk to inspect the corn as this causes the kernels to lose moisture and freshness.
How to Grill Corn on the Cob in the Husks
Heat grill to medium-high heat. Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk. Return husks to original position; then soak in water 10 min. Grill 15 min. or until corn is tender, turning occasionally.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.