- 6 ears of corn, husks on
For the Light Cilantro Butter:
- 2 tbsp light butter, at room temperature
- 1 tbsp fresh cilantro, chopped
- 1/8 tsp ground chipotle pepper
- 1/8 tsp cumin
- pinch salt
For the Light Cilantro Butter: Combine all the ingredients to make butter. Set aside in a ramekin.
For the Corn: Preheat oven to 350°. When hot, place corn in the middle rack and bake 30 minutes. Remove corn from the oven and set aside for 5 minutes. Carefully remove husks and silks from the corn and serve each with 2 teaspoons of cilantro butter.
Nutrition Per 1 Corn Ear: 94 Calories, 2.9 grams protein, 2.4 grams fiber
Source: Gina’s Skinny Recipes