Barbecued Corn With Three Savory Butters Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
12 Ears: corn, unhusked ----HORSERADISH BUTTER-----
1/2 cup: Butter or margarine, softened (1 stick)
3 tbsp: Bold N Spicy Mustard,
1 tbsp: Horseradish ---RED-HOT CHILI BUTTER----,
1/2 cup: Butter or margarine, softened (1 stick)
2 tbsp: Redhot cayenne pepper sauce,
1 tsp: Chili powder,
1 Clove: garlic, minced -------HERB BUTTER---------
1/2 cup: Butter or margarine, softened (1 stick)
2 tbsp: Fresh chives, snipped
1 tbsp: Worcestershire Sauce,
1 tbsp: Fresh parsley, minced
1/2 tsp: Dried thyme leaves,
1/2 tsp: 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
1/2 cup each.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
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
1/2 cup each.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp