Combine the butter, cilantro, chili powder and cumin, set aside. Carefully peel back corn husks to within an inch of bottom of the cob. Discard the silks. Rub ears of corn evenly with the reserved butter mixture. Rewrap corn husks and tie at the top with kitchen string. Soak, covered, in cold water for 20 minutes. Preheat the grill to medium-high. Grill the corn 5 inches above the heat source for 15 minutes, turning occasionally. Remove from the heat and serve. Posted to MM-Recipes Digest V3 #349 From: Abduh & Kim Barghouti
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 8|
|Calories from Fat: 119 (28%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 22.9mg||7 %|
|Sodium 35.8mg||1 %|
|Potassium 282mg||7 %|
|Total Carbohydrate 71.4g||21 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 64.4g|
|Protein 9.2g||13 %|
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Calories per serving: 428
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