- 1/4 cup butter, softened
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- Hot cooked corn on the cob
- In a small bowl, combine the butter, parsley, chili powder and salt until smooth. Spread on hot ears of corn. Refrigerate leftovers. Yield: 1/4 cup.
Originally published as Spicy Corn Spread in Taste of Home Meals in Minutes Calendar Annual 1997, p7
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