Roasted Corn on the Cob

My husband found a new recipe to try this week. It's a side dish we call Roasted Corn with Herb Butter. My husband prepared it on our gas grill, while he grilled up some burgers as our main entrée. He enjoyed preparing the herb butter and corn, as he hasn't cooked dinner in quite some time. (I enjoyed him cooking, too.) Usually when we have corn on the cob, I just buy frozen corn and boil it up on the stove. So, it was a wonderful change of pace having fresh corn for once. I've been reluctant to fix fresh corn, since I found a worm in a husk one time early on in our marriage. I'd rather not deal with worms, so we eat frozen corn on the cob; however, this recipe was a good one. We may not be eating frozen corn for a while. In fact, I bought more fresh corn this week in hopes that my husband will fix this side dish again. The roasted corn gets a four-star rating with us. I hope your family enjoys it, too!

Have a good week and good eating!
Allison

Roasted Corn with Herb Butter

4 servings

Ingredients:
4 ears of fresh corn, still in husks
¾ cup butter or margarine, softened
1 ½ Tbsp. lemon juice
¼ tsp. ground nutmeg
½ tsp. hot sauce
1 Tbsp. parsley flakes
½ Tbsp. onion powder
½ tsp. salt
½ tsp. pepper
Dash of Worcestershire sauce

Preparation:
Mix together all ingredients, not including the corn. Peel back the husks and spread each ear with about a tablespoon of the herb butter. Put husks back in place and spread ear with more herb butter. Wrap each ear in foil. Grill corn on low heat 30 minutes or till kernels are tender. Unwrap, detach husks and spread with remaining herb butter. Delicious!

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