Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 Spicy Corn on the Cob 6 medium ears sweet corn 1/2 cup butter, melted 2 TB Dijon mustard 1 TB minced fresh parsley 2 tsp. prepared horseradish 1/2 tsp. salt 1/4 tsp. ground black pepper Place ears of corn on a large sheet of double-layered heavy-duty foil. In a small bowl, combine the remaining ingredients; brush over corn. Fold foil around corn and seal tightly. Grill, covered, over medium heat for 25 to 30 minutes or until corn is tender, turning once. Yield: 6 servings. Quote Link to comment Share on other sites More sharing options...
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