Buttery Horseradish Corn on the Cob

Name: Buttery Horseradish Corn on the Cob
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Ingredients: 3/4 cup butter, softened; 1/4 cup shredded pepper jack cheese; 1/4 cup prepared horseradish; 1 tablespoon dried parsley flakes; 3 teaspoons salt; 2 teaspoons balsamic vinegar; 1/2 teaspoon pepper; 1/4 teaspoon dried thyme; 12 medium ears sweet corn, husks removed

Total Time Prep/Total Time: 30 min.

Yield 12 servings

Test Kitchen Approved

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

3/4 cup butter, softened
1/4 cup shredded pepper jack cheese
1/4 cup prepared horseradish
1 tablespoon dried parsley flakes
3 teaspoons salt
2 teaspoons balsamic vinegar
1/2 teaspoon pepper
1/4 teaspoon dried thyme
12 medium ears sweet corn, husks removed

Directions

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.
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.

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

Recipe Creator