Herb-Tossed Corn

Vegetarian
Gluten Free
Health score
1%
Herb-Tossed Corn
25 min.
6
146kcal

Suggestions


Looking for a delightful side dish that perfectly complements your summer barbecues and picnics? Look no further than our Herb-Tossed Corn! This vibrant and fresh dish not only showcases the natural sweetness of corn but also adds a burst of flavor with a zesty herb blend. With only 25 minutes of prep time, this vegetarian and gluten-free recipe is a quick and easy way to elevate your meals.

Imagine sinking your teeth into tender, juicy kernels of corn, infused with the fragrant notes of chopped fresh cilantro and the subtle kick from cayenne pepper. Each bite is a harmonious blend of rich, buttery goodness, enhanced by a splash of lemon juice for that perfect tangy lift. This dish is not just a feast for the palate but also a feast for the eyes, with a beautiful presentation of yellow and green, garnished with vibrant cilantro leaves.

Whether you're serving it alongside grilled vegetables, barbecued meats, or enjoying it on its own, Herb-Tossed Corn is sure to be a crowd-pleaser. Gather your friends and family, and indulge in this deliciously simple side that celebrates the flavors of fresh ingredients, making every meal a special occasion. Try it out, and prepare to be amazed at how something so simple can be so sensational!

Ingredients

  • 0.1 teaspoon cayenne 
  • servings garnish: cilantro leaves fresh
  •  ears corn fresh
  • 0.3 cup cilantro leaves fresh chopped
  • 0.3 teaspoon coarsely ground pepper black
  • 1.5 teaspoons juice of lemon fresh
  • 0.5 teaspoon salt 
  • 0.3 cup butter unsalted

Equipment

  • bowl
  • sauce pan
  • knife
  • pot
  • tongs

Directions

  1. Bring 1 1/2 inches water (do not salt water) to a boil in pot, then add corn. Cook corn (water may not cover it), covered with lid, turning occasionally, until tender, 3 to 5 minutes.
  2. Transfer with tongs to a large platter.
  3. While corn cooks, melt butter in a 1-quart heavy saucepan, then remove from heat and stir in lemon juice, salt, black pepper, and cayenne.
  4. When corn is just cool enough to handle, cut kernels off cobs in long, wide strokes with a large heavy knife, leaving kernels in clusters.
  5. Transfer to a serving bowl.
  6. Add butter mixture and cilantro to corn, stirring gently to keep kernel clusters intact.
  7. Serve warm or at room temperature.

Nutrition Facts

Calories146kcal
Protein7.62%
Fat49.94%
Carbs42.44%

Properties

Glycemic Index
21.33
Glycemic Load
0.02
Inflammation Score
-5
Nutrition Score
5.0047825898813%

Flavonoids

Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg
Quercetin
0.41mg

Nutrients percent of daily need

Calories:146.01kcal
7.3%
Fat:8.9g
13.7%
Saturated Fat:5.15g
32.21%
Carbohydrates:17.03g
5.68%
Net Carbohydrates:15.17g
5.52%
Sugar:5.68g
6.31%
Cholesterol:20.34mg
6.78%
Sodium:208.72mg
9.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.06g
6.12%
Folate:38.87µg
9.72%
Vitamin A:474.27IU
9.49%
Vitamin B1:0.14mg
9.4%
Magnesium:33.97mg
8.49%
Phosphorus:83.09mg
8.31%
Vitamin C:6.84mg
8.29%
Manganese:0.16mg
8.12%
Vitamin B3:1.61mg
8.06%
Fiber:1.86g
7.43%
Potassium:252.54mg
7.22%
Vitamin B5:0.66mg
6.63%
Vitamin B6:0.09mg
4.35%
Vitamin K:3.48µg
3.31%
Vitamin B2:0.05mg
3.22%
Zinc:0.43mg
2.86%
Iron:0.5mg
2.76%
Copper:0.05mg
2.67%
Vitamin E:0.32mg
2.11%
Source:Epicurious