- 2 tbsp (30 mL) water
- 6 ears fresh corn, husks and silks removed
- 1/3 cup (75 mL) jarred roasted red pepper, patted dry
- 1 shallot
- 1/4 cup (50 mL) fresh parsley leaves
- 1/4 tsp (1 mL) each salt and black pepper
- 4 tbsp (60 mL) butter
Place water in Small Baker. Arrange corn in baker; cover with paper towel. Microwave on HIGH 12 minutes, rotating corn after 4 minute intervals.
Finely process peppers, shallot, parsley, salt and pepper in Manual Food Processor.
Remove corn from microwave. Place butter in 3-cup (750-mL) Silicone Prep Bowl. Microwave 45-60 seconds or until melted. Add pepper mixture to prep bowl. Pour over corn and brush with Chef’s Silicone Basting Brush to coat.
Microwave, uncovered, 3 minutes.
- 6 servings
Nutrients per serving:
U.S Nutrients per serving: Calories 190, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 23 g, Protein 3 g, Sodium 270 mg, Fiber 2 g