Directions:
- Soak the corn in cold water for 1 hour. Meanwhile, in a small bowl, combine the butter, horseradish, salt, garlic powder, pepper and snipped dill; set aside.
- Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Spread butter mixture over corn; place two sprigs of dill on opposite sides of each ear. Rewrap husks and secure with kitchen string.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Remove and discard dill sprigs before serving. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.56 Kcal (827 kJ) | ||
| Calories from fat | 118.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.19g | 20% | |
|---|---|---|---|
| Cholesterol | 32.21mg | 11% | |
| Sodium | 262.46mg | 11% | |
| Potassium | 292.82mg | 6% | |
| Total Carbs | 19.93g | 7% | |
| Sugars | 6.36g | 25% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 8.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 162.92 Kcal (682 kJ) | ||
| Calories from fat | 97.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.88g | 20% | |
|---|---|---|---|
| Cholesterol | 26.56mg | 11% | |
| Sodium | 216.44mg | 11% | |
| Potassium | 241.48mg | 6% | |
| Total Carbs | 16.43g | 7% | |
| Sugars | 5.25g | 25% | |
| Dietary Fiber | 1.8g | 9% | |
| Protein | 2.71g | 7% | |
| Vitamin C | 6.8mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 6% | |
| Calcium | 7.4mg | 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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