BARBECUED
CORN
WITH
THREE
SAVORY
BUTTERS
12 EARS CORN, UNHUSKED.
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
PREP TIME: 40 MINUTES
COOK TIME: 25 MINUTES
HORSERADISH BUTTER
1/2 CUP (1 STICK ) BUTTER OR MARGARINE, SOFTENED
3 TABLESPOONS BOLD’N SPICY MUSTARD
1 TABLESPOONS HORSERADISH
REDHOT
CHILI BUTTER
1/2 CUP (1 STICK ) BUTTER OR MARGARINE, SOFTENED
1
0R 2 TEASPOONS REDHOT
1 TEASPOON CHILI POWDER
1 CLOVE
GARLIC, MINCED
HERB
BUTTER
1/2
CUP (1 STICK ) BUTTER OR MARGARINE, SOFTENED
2
TABLESPOONS SNIPPED FRESH CHIVES
1
TABLESPOONS WORCESTERSHIRE
1 TABLESPOONS MINCED FRESH PARSLEY
1/2
TEASPOON DRIED THYME LEAVES
1/2
TEASPOON SALT (OPTIONAL)
PLACE
INGREDIENTS FOR EACH FLAVORED BUTTER IN SEPARATE SMALL BOWL; BEAT UNTIL SMOOTH.
SERV E AT ROOM TEMPERATURE.
MAKES
ABOUT 1/2 CUP EACH