Barbecued Corn with Three Savory Butters

Barbecued Corn with Three Savory Butters
Makes 12 side-dish servings

Image © Publications International, Ltd.

Barbecued Corn with Three Savory Butters

Ingredients

12	ears corn, unhusked
	Three Savory Butters (recipes follow)

Prep Time	40 minutes
Cook Time	25 minutes

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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