Directions:
- Preheat the oven to 400°. Using a fork, poke the potatoes all over. Cook the potatoes in a microwave oven at high power for 10 minutes. Transfer the potatoes to the preheated oven and bake for 15 minutes longer.
- Meanwhile, in a small saucepan of boiling water, cook the corn kernels until barely tender, about 3 minutes. Drain and let cool completely.
- In a food processor, combine the butter, shallots, lime juice and 1 cup of the corn kernels and puree. Scrape the butter into a bowl, fold in the chives and the remaining 1/2 cup of corn kernels and season with salt and pepper. Split the baked potatoes, fill with a dollop of the corn butter and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.09 Kcal (1160 kJ) | ||
| Calories from fat | 211.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.53g | 36% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 5.91mg | 0% | |
| Potassium | 175.39mg | 4% | |
| Total Carbs | 14.76g | 5% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 311.22 Kcal (1303 kJ) | ||
| Calories from fat | 237.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.43g | 36% | |
|---|---|---|---|
| Cholesterol | 68.52mg | 20% | |
| Sodium | 6.63mg | 0% | |
| Potassium | 196.99mg | 4% | |
| Total Carbs | 16.58g | 5% | |
| Sugars | 2.29g | 8% | |
| Dietary Fiber | 2g | 7% | |
| Protein | 2.91g | 5% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.1mg | 0% | |
| Calcium | 14.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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