Barbecued Corn With Three Savory Butters Recipe
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Ingredients : Barbecued Corn With Three Savory Butters Recipe
-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
REDHOT 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
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
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