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Crn: 5* Buttery-Horseradish Corn on the Cob

Source of Recipe

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Crn: 5* Buttery-Horseradish Corn on the Cob

Adapted from: Taste of Home June/July 2015
6 reviews rate this recipe 5 Stars!
Prep/Total Time: 30 min.
Yield: 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 *Test Kitchen Approved

Ingredients:
• 3/4 cup stick margarine or butter, softened (Imperial or Blue Bonnet)
• 1/4 cup shredded pepper jack cheese
• 1/4 cup prepared horseradish
• 1 tablespoon dried parsley flakes
• 2 teaspoons salt
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme
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• 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 15-20 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.

1 ear of corn equals 171 calories, 14 g fat (2.8 g saturated fat), 2.5 mg cholesterol, 348 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.