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Buttery Horseradish Corn on the Cob

Total Time

Prep/Total Time: 30 min.

Makes

12 servings

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
Buttery Horseradish Corn on the Cob Recipe photo by Taste of Home

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

  1. 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.
  2. Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.

Nutrition Facts

1 ear of corn: 203 calories, 14g fat (8g saturated fat), 33mg cholesterol, 732mg sodium, 20g carbohydrate (7g sugars, 2g fiber), 4g protein.

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