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Mario Batali's Italian-Style Corn on the Cob

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.0593
Energy (kCal)795.456
Carbohydrates (g)171.8231
Total fats (g)11.8282
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat a gas grill or prepare a fire in a gas grill. | 2. Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times. | 3. Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate. | 4. When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn 6 shucked 748.2 162.69 28.449 11.745
    extra virgin olive oil 1/4 cup - - - -
    balsamic vinegar 3 tablespoons 42.24 8.1744 0.2352 0.0
    parmigiano reggiano cheese 1 - 1 1/2 cup grated - - - -
    mint 2 tablespoons chopped 5.016 0.9587 0.3751 0.0832
    hot red pepper flake - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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