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Roasted Corn on the Cob

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
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  • 2 ears sweet corn, with husks
  • 2 Tbsp butteror margarine, melted
  • aluminum foil

Preheat oven to 450°F. Peel back corn husks, leaving them attached, remove silk, slather corn with melted butter, and rewrap the corn with the husks. Place in a roasting pan and cover loosely with foil. Bake for about 10 minutes.

Calories
430 Cal
Fat
26 g
Carbs
52 g
Protein
7.1 g
Fiber
5.8 g
Sugar
6.5 g
Cholesterol
61 mg
Sodium
160 mg


Nutrients

Fiber     5.8 g
Fat     26 g
Sugar     6.5 g
Carbs     52 g
Protein     7.1 g
Calories     430 Cal

Fats

Fat, Poly     2.1 g
Fat, Mono     6.7 g
Fat, Sat     15 g
Fat, Trans     0 g
Fat, Percent     54 %

Vitamins

Vitamin, K     2.8 mcg     2.3 %
Vitamin, A     1300 IU     42 %
Vitamin, B12     0.048 mcg     2 %
Niacin     3.3 mg     21 %
Riboflavin     0.16 mg     12 %
Vitamin, C     13 mg     14 %
Vitamin, D     16 IU     7.9 %
Vitamin, B6     0.12 mg     7.8 %
Vitamin, E     0.84 mg     5.6 %
Panto, Acid     1.8 mg     37 %
Choline     65 mg     12 %
Thiamin     0.44 mg     37 %

Minerals

Calcium     13 mg     1.3 %
Phosphorus     160 mg     23 %
Magnesium     54 mg     13 %
Copper     0.097 mg     11 %
Fluoride     0.79 mcg     20 %
Zinc     1.3 mg     12 %
Sodium     160 mg     11 %
Selenium     0.7 mcg     1.3 %
Manganese     0.33 mg     4.6 %
Potassium     440 mg     9.4 %
Iron     0.91 mg     11 %
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