Corn with Savory-Lime Butter
Recipe from
Better Homes and Gardens
This corn-on-the-cob recipe doubles easily, so if you're serving true sweet corn fanatics, better plan on more than one ear per person.
Servings:
4 serings
Total Time:
20 mins
Ingredients
-
4medium ears of fresh cornsee savings
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1/4 cupbutter, softenedsee savings
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1-1/2 teaspoonssnipped fresh savory or thyme or 1/2 teaspoon dried savory or thyme, crushedsee savings
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1/2 teaspoonfinely shredded lime peelsee savings
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Directions
1.
Remove the husks from corn; scrub with a stiff brush to remove silks. Rinse. Cook, uncovered, in enough lightly salted boiling water to cover for 5 to 7 minutes or until tender.
2.
Meanwhile, in a small bowl thoroughly combine the butter, savory or thyme, and lime peel. Serve herb butter with hot corn. Store any remaining butter, covered, in the refrigerator. Makes 4 servings.
Nutrition information
Per serving: Calories 183, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 31 mg, Sodium 129 mg, Carbohydrate 19 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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