- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 186
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 31 mg
- Sodium
- 292 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 186
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 31 mg
- Sodium
- 292 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Place the corn on a baking sheet and roast for 20 minutes. Let cool. Remove the husks and silk, and then slice the kernels off the cob. Combine the kernels and butter in a blender; blend until smooth. Add salt, pepper and lemon juice to taste.
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