Corn with Savory-Lime Butter
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.
Ingredients
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4 medium ears of fresh corn
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1/4 cup butter, softened
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1-1/2 teaspoons snipped fresh savory or thyme or 1/2 teaspoon dried savory or thyme, crushed
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1/2 teaspoon finely shredded lime peel
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
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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