- Yield: 8 Servings, 1 ear per serving
- 8 (6-½- to 7-½-inch) ears corn, with husks
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh parsley
- ¼ teaspoon black pepper
How to Make It
- In a large pot, completely cover ears of corn, in their husks, with cold water; soak 15 minutes.
- Lightly spray a grill with cooking spray. Preheat to medium heat.
- In a small bowl, combine oil, onion, garlic, parsley, and pepper.
- Remove corn from water and shake off excess water. Pull husks back, but do not completely remove them. Remove and discard only the silk. Brush the kernels with oil mixture, then rewrap the corn in the husks.
- Grill corn 15 to 20 minutes, or until tender, turning frequently. Remove corn from grill and let stand about 5 minutes, or until cool enough to handle but still warm. Discard husks and serve.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.