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4 Serves
30 Mins
Shuck the corn on the cob and remove the silk.
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EgyptianVitamin E
4 mg / 15 mgVitamin K
53 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
258 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
174 mg / 4,700 mgSodium
549 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the frying pan over medium-high heat with a small amount of oil.
Place the corn in the pan and cook, turning occasionally, until charred and tender.
Remove the corn from the heat and season with salt and pepper to taste.
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g2
g7
g
Greek