Barbecued corn with three savory butters
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 12 | Ears corn; unhusked ---HORSERADISH BUTTER----- | |
| ½ | cup | Butter or margarine;softened (1 stick) |
| 3 | tablespoons | Bold 'N Spicy Mustard |
| 1 | tablespoon | Horseradish --RED-HOT CHILI BUTTER---- |
| ½ | cup | Butter or margarine;softened (1 stick) |
| 2 | tablespoons | Redhot cayenne pepper sauce |
| 1 | teaspoon | Chili powder |
| 1 | Clove garlic; minced ------HERB BUTTER--------- | |
| ½ | cup | Butter or margarine;softened (1 stick) |
| 2 | tablespoons | Fresh chives; snipped |
| 1 | tablespoon | Worcestershire Sauce |
| 1 | tablespoon | Fresh parsley; minced |
| ½ | teaspoon | Dried thyme leaves |
| ½ | teaspoon | Salt |
Directions
Carefully peel back husks from corn; remove silk. Bring husks up and tie securely with kitchen string. Soak corn in cold water to cover 30 minutes.
Place corn on grid. Grill over medium-high coals 25 minutes or until corn is tender, turning often. Remove string and husks. Serve with your choice of savory butter. Makes 12 servings. Savory butters makes ½ cup each.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...