Taste of Home
Buttery Horseradish Corn on the Cob
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings.
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Ingredients
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3/4 cup butter, softened
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1/4 cup shredded pepper jack cheese
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1/4 cup prepared horseradish
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1 tablespoon dried parsley flakes
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3 teaspoons salt
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2 teaspoons balsamic vinegar
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1/2 teaspoon pepper
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1/4 teaspoon dried thyme
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12 medium ears sweet corn, husks removed
Directions
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1.
In a small bowl, mix the first 8 ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly.
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2.
Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts
1 ear of corn: 203 calories, 14g fat (8g saturated fat), 33mg cholesterol, 732mg sodium, 20g carbohydrate (7g sugars, 2g fiber), 4g protein.
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