- 5 medium ears sweet corn in husks
- 1/3 cup butter, softened
- 1 tablespoon prepared horseradish
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon snipped fresh dill
- 10 fresh dill sprigs
- Soak the corn in cold water for 1 hour. Meanwhile, in a small bowl, combine the butter, horseradish, salt, garlic powder, pepper and snipped dill; set aside.
- Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Spread butter mixture over corn; place two sprigs of dill on opposite sides of each ear. Rewrap husks and secure with kitchen string.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Remove and discard dill sprigs before serving. Yield: 5 servings.
Originally published as Horseradish-Dill Grilled Corn in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p204
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