Lunch: Buttery-Horseradish Corn on the Cob Recipe
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
Instructions
In a small bowl, mix the first eight 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 15-20 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
