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.
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