Carefully peel back husks; remove corn silk. Bring husks up and tie securely with kitchen string. Soak corn in cold water to cover 30 minutes.
Place corn on grid. Grill over medium-hot coals 25 minutes or until corn is tender, turning often. Remove string and husks. Serve with your choice of savory butter.
Three Savory Butters Makes about 1/2 cup each
Ingredients
Horseradish Butter
1/2
cup (1 stick) butter or margarine, softened
3
tablespoons French's® Spicy Brown Mustard
1
tablespoon horseradish
Chili Butter
1/2
cup (1 stick) butter or margarine, softened
2
tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1
teaspoon chili powder
1
clove garlic, minced
Herb Butter
1/2
cup (1 stick) butter or margarine, softened
2
tablespoons snipped fresh chives
1
tablespoon French's® Worcestershire Sauce
1
tablespoon minced fresh parsley
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt (optional)
Place ingredients for each flavored butter in separate small bowls; beat until smooth. Serve at room temperature.
Tip
Try Deep South BBQ Sauce on ribs. Combine 1/2 cup each ketchup and molasses, 1/4 cup each Worcestershire and mustard, and 1/2 teaspoon hickory salt. Brush on ribs during last 10 minutes of grilling. Serve with corn for a great meal.
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