Directions:
- In a small bowl, beat the butter, rosemary and marjoram until blended; spread over corn. Wrap each ear in two to three romaine leaves.
- Place in a 13-in. x 9-in. baking dish. Cover and bake at 450° for 30-35 minutes or until corn is tender. Discard romaine before serving. Sprinkle corn with salt and pepper. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.07 Kcal (871 kJ) | ||
| Calories from fat | 113 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.56g | 19% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 25.35mg | 1% | |
| Potassium | 539.18mg | 11% | |
| Total Carbs | 22.67g | 8% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 4.26g | 9% | |
| Vitamin C | 11.5mg | 19% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 94.24 Kcal (395 kJ) | ||
| Calories from fat | 51.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 19% | |
|---|---|---|---|
| Cholesterol | 13.83mg | 10% | |
| Sodium | 11.48mg | 1% | |
| Potassium | 244.21mg | 11% | |
| Total Carbs | 10.27g | 8% | |
| Sugars | 3.25g | 29% | |
| Dietary Fiber | 1.92g | 17% | |
| Protein | 1.93g | 9% | |
| Vitamin C | 5.2mg | 19% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 12% | |
| Calcium | 19.7mg | 4% | |
* 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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