Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
4 medium ears fresh sweet corn, husks removed
1/4 cup Parkay® Original Spread-tub
1 teaspoon barbecue sauce
1/8 teaspoon garlic salt
1/8 teaspoon chili powder
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 4 mg | 0 |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 0 | |
| Total Fat | 9 g | 15% |
| Iron | 3% | |
| Calories | 172 kcal | 9% |
| Sodium | 169 mg | 7% |
| Protein | 3 g | 6% |
| Saturated Fat | 2 g | 10% |
| Sugars | 4 g | 0 |
| Vitamin C | 5 mg | 8% |
Rinse ears of corn and wrap each in a damp paper towel. Place wrapped ears in microwave; microwave on HIGH 3 to 4 minutes. Turn ears over and microwave 3 to 4 minutes more or until desired doneness. Let stand 1 minute before unwrapping.
Meanwhile, stir together Parkay, barbecue sauce, garlic salt and chili powder in small bowl. Unwrap corn and use 1 tablespoon spread for each ear.
The BBQ Spread may be used on cooked frozen whole kernel corn when fresh corn is not available.
Corn on the Cob with BBQ Spread
