Barbecued Sweetcorn

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Barbecued Sweetcorn
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
365
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie365 kcal(17 %)
Protein6.4 g(7 %)
Fat25.21 g(22 %)
Carbohydrates35.83 g(24 %)
Sugar added0 g(0 %)
Roughage5.19 g(17 %)
Vitamin A230.25 mg(28,781 %)
Vitamin D0 μg(0 %)
Vitamin E0.88 mg(7 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.13 mg(12 %)
Niacin4.03 mg(34 %)
Vitamin B₆0.14 mg(10 %)
Folate89.43 μg(30 %)
Pantothenic acid1.42 mg(24 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C43.19 mg(45 %)
Potassium548.57 mg(14 %)
Calcium18.96 mg(2 %)
Magnesium72.09 mg(24 %)
Iron1.31 mg(9 %)
Zinc0.91 mg(11 %)
Saturated fatty acids14.67 g
Cholesterol61.06 mg
Author of this recipe:

Ingredients

for
4
Ingredients
½ cup
butter (softened)
1 clove
garlic (crushed)
2 tablespoons
chopped parsley
1 tablespoon
chopped thyme
1 tablespoon
chopped Dill
1
red Chile pepper (deseeded and finely chopped)
8

Preparation steps

1.
Heat the grill to its highest setting, or light the barbecue.
2.
Place the butter in a bowl and mix in the garlic, parsley, thyme, dill and chopped chilli. Season with salt and pepper.
3.
Cook the corn cobs under the grill or on the barbecue, turning from time to time, for 8-10 minutes or until the corn is just tender.
4.
Serve the corn with the herb butter alongside to brush over the corn.