- 1 tablespoon butter or margarine
- 1 teaspoon mixed dried herbs (such as basil, oregano, sage and rosemary)
- 1/8 teaspoon salt
- Black pepper
- 4 medium ears corn (6 to 7 ounces each), husks removed
Combine butter, herbs, salt, and pepper in small microwavable bowl. Microwave on MEDIUM (50%) 30 to 45 seconds or until butter is melted.
With pastry brush, coat corn with butter mixture. Place corn on microwavable plate; microwave on HIGH 5 to 6 minutes. Turn; microwave on HIGH 5 to 6 minutes or until tender.
Yield: 4 servings. Serving size: 1 ear corn.
Nutrition Facts Per Serving:
Calories: 86, Carbohydrates: 14 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 106 mg, Fiber: 2 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
Copyright Diabetic Cooking.