Roasted Garlic & Salt Corn Topper

July/August 1997

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Skip slathering your corn with butter—and all that saturated fat—and try roasted garlic and a bit of kosher salt instead!

Roasted Garlic & Salt Corn Topper

Makes: Enough for 6 ears of corn (1 teaspoons each)

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  1. Separate the garlic cloves, leaving them unpeeled. Toast garlic in a cast-iron skillet over medium heat, stirring often, until soft and blackened in spots, 8 to 10 minutes. Peel and mash garlic with salt. Spread on hot corn.


Per serving: 11 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 95 mg sodium; 30 mg potassium.

Exchanges: Free Food

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