Buttery-Horseradish Corn on the Cob Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3/4 cup butter softened
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 teaspoons balsamic vinegar
- 3 teaspoons salt
- 1 tablespoon dried parsley flakes
- 1/4 cup prepared horseradish
- 12 medium ears sweet corn husks removed
- 1/4 cup shredded pepper jack cheese
- Carbohydrate 0.852419865441267 g
- Cholesterol 32.9506250257858 mg
- Fat 12.382889633227 g
- Fiber 0.223024917470607 g
- Protein 0.893921266309982 g
- Saturated Fat 7.81752111995583 g
- Serving Size 1 1 serving (23g)
- Sodium 112.99454097985 mg
- Sugar 0.62939494797066 g
- Trans Fat 0.856180144930931 g
- Calories 116 calories
Directions 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. Yield: 12 servings. Originally published as Buttery-Horseradish Corn on the Cob in Taste of Home June/July 2015 Nutritional Facts 1 ear of corn equals 203 calories, 14 g fat (8 g saturated fat), 33 mg cholesterol, 732 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
