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@...

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