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Crn: Grilled Marjoram Corn




Source of Recipe


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Crn: Grilled Marjoram Corn

Adapted from: Simple & Delicious May/June 2006
Not yet rated.
Prep: 20 min. + soaking Grill: 25 min.
Yield: 6 servings.

“We love grilled veggies and this recipe is a family favorite,” notes Sue Gronholz of Beaver Dam, Wisconsin. The sweet corn husks are soaked first for precise steaming and served with a tasty marjoram butter. *Test Kitchen Approved

Ingredients:
• 6 large ears sweet corn in husks
• 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
• 1/2 teaspoon lime juice
• 1/2 cup stick margarine or butter, softened, 'divided' (Imperial or Blue Bonnet)
• 1/2 teaspoon salt, 'divided'
• 24 fresh marjoram sprigs

Directions:
1. Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the minced marjoram, lime juice, 1/3 cup margarine and 1/4 teaspoon salt; set aside.

2. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Combine the remaining margarine and salt; spread over corn. Top with marjoram sprigs. Rewrap corn in husks and secure with kitchen string.

3. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove marjoram sprigs. Serve corn with reserved butter mixture

1 serving (1 each) equals 217 calories, 17 g fat (3 g saturated fat), 0.5 mg cholesterol, 377 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.