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package (12 ct) frozen half-ears corn-on-the-cob
box (3.5 oz) achiote (annato) all-purpose seasoning
teaspoon finely chopped garlic
teaspoon dried marjoram
cup hot water, as needed
tablespoons chopped fresh parsley, if desired
In 4-quart saucepan, place frozen corn-on-the-cob; cover with cold water. Heat to boiling over high heat. Cover and reduce heat slightly. Boil 4 to 6 minutes or until thoroughly heated. Do not overcook.
Meanwhile, cut achiote into 1/2-inch pieces. In blender, place oil, juices, achiote, garlic, marjoram and thyme. Cover; blend on high speed about 30 seconds or until smooth. With blender still running, pour in just enough hot water to make thick sauce.
Remove corn from hot water. Immediately spread or brush with sauce. Sprinkle with parsley. Refrigerate any remaining sauce.
- Spread remaining sauce on favorite grilled meat or poultry.
- Grilling Directions: Heat gas or charcoal grill. Cut 12 (10x10-inch) sheets of heavy-duty foil. Place half-ear of frozen corn on center of each sheet. Brush each with about 1 tablespoon of the sauce. (Refrigerate any remaining sauce.) Fold foil over corn so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Place corn on grill over medium heat. Cover grill; cook 25 to 35 minutes, turning occasionally, until corn is tender when pierced with a fork. Cut large X across top of each packet; fold back foil. Sprinkle with parsley.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.