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Labor Day: Cob Corn in Barbecue Butter

Source of Recipe

fbnr.com


List of Ingredients

4 ears fresh corn, shucked
2 tablespoons butter or margarine, softened
1/2 teaspoon dry barbecue seasoning
1/4 teaspoon salt
Cherry tomato wedges and Italian parsley for garnish



Recipe

1. Pour 1 inch of water into large saucepan or skillet. (Do not add salt, as it will make corn tough.) Bring to a boil over medium-high heat. Add ears; cover. Cook 4 to 7 minutes until kernels are slightly crisp when pierced with fork.*

2. Remove corn with tongs to warm serving platter. Blend butter, barbecue seasoning and salt in small bowl until smooth. Serve immediately with corn. Garnish, if desired.

*Length of cooking time depends on size and age of corn.


SERVES 4