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Recipe of the Day
Toasted Farro, Cured Tomatoes, Almonds, Preserved Lemon, Herbs
A whole grain speciality from Washington DC's Blue Duck Tavern.
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Yield: Serves 4 - 1 ear per person.
Recipes
Buttery Corn on the Cob
| Nutrition Information | |
| Calories: | 150 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 50mg |
| Carbohydrates: | 30g |
| Dietary Fiber: | 3g |
| Sugars: | 5g |
| Protein: | 5g |
| Vitamin A: | 200iu (4%) |
| Vitamin C: | 6mg (10%) |
| Calcium: | 40mg (4%) |
| Iron: | 0.7mg (3%) |
Fresh corn on the cob bathed in a butter-flavored sauce.
4 ears fresh corn, remove husk and silk
1/2 cup skim milk
1 teaspoon cornstarch
2 teaspoons butter-flavored granules
Wrap each ear of corn in plastic wrap. Place in the microwave spaced apart.
Microwave on high for 2-3 minutes per ear.
Mix milk, cornstarch and butter granules together in sauce pan and bring to a boil, stirring constantly. Brush corn with buttery sauce and serve immediately.
If you have sauce leftover you can use it on vegetables in future meals.
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