Romaine Roasted Corn

Need a gluten free and lacto ovo vegetarian side dish? Romaine Roasted Corn could be a great recipe to try. This recipe makes 6 servings with 178 calories, 3g of protein, and 13g of fat each. For 96 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 7 people have made this recipe and would make it again. Head to the store and pick up salt and pepper, romaine, dried rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a rather bad spoonacular score of 14%. If you like this recipe, take a look at these similar recipes: Romaine Salad with Corn and Pepitas, Romaine, Avocado, And Corn Salad, and Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

6 tablespoons butter, softened

1/2 teaspoon dried marjoram

1 teaspoon dried rosemary, crushed

6 medium ears sweet corn, huskes removed

1 bunch romaine

Salt and pepper to taste

Equipment:

bowl

baking pan

Cooking instruction summary:

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. Originally published as Romaine Roasted Corn in Taste of HomeAugust/September 2001, p39 Nutritional Facts 1 serving (1 each) equals 188 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 135 mg sodium, 19 g carbohydrate, 4 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a small bowl, beat the butter, rosemary and marjoram until blended; spread over corn. Wrap each ear in two to three romaine leaves.

2. 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.


Nutrition Information:

Quickview
188k Calories
3g Protein
12g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
188k
9%

Fat
12g
20%

  Saturated Fat
7g
47%

Carbohydrates
19g
6%

  Sugar
6g
7%

Cholesterol
30mg
10%

Sodium
309mg
13%

Get Enough Of These
Protein
3g
7%

Vitamin A
556IU
11%

Folate
43µg
11%

Vitamin B1
0.16mg
11%

Magnesium
38mg
10%

Phosphorus
94mg
9%

Vitamin B3
1mg
9%

Vitamin C
6mg
8%

Manganese
0.17mg
8%

Fiber
2g
8%

Potassium
279mg
8%

Vitamin B5
0.75mg
7%

Vitamin B6
0.1mg
5%

Vitamin B2
0.06mg
4%

Zinc
0.48mg
3%

Iron
0.55mg
3%

Copper
0.06mg
3%

Vitamin E
0.4mg
3%

Vitamin K
1µg
1%

Vitamin D
0.21µg
1%

Selenium
0.75µg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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