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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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The Italian-spiced butter turns grilled corn on the cob into a new taste sensation. Ingredients:
spread ingredients |
3/4 cup butter, softened |
2 tablespoons finely chopped red bell pepper |
1 teaspoon italian seasoning |
1 teaspoon salt |
1/2 teaspoon garlic powder |
corn ingredients |
12 ears fresh corn, husked |
12 (12x18-inch) pieces heavy-duty aluminum foil |
Directions:
1. Heat gas grill on medium or charcoal grill until coals are ash white. Combine all spread ingredients in small bowl; mix well.
2. Spread 1 tablespoon butter mixture evenly over each ear of corn. Wrap each in aluminum foil, tightly sealing tops and sides. Place packets onto grill. Close lid; grill, turning after half the time, for 15 to 20 minutes or until tender. Serve hot in foil.
3. Oven Directions: Heat oven to 425°F. Prepare corn as directed above. Wrap each ear of corn in aluminum foil, tightly sealing tops and sides. Bake for 20 to 30 minutes or until tender. Serve hot in foil.
4. *Substitute 1/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/8 teaspoon rubbed sage.
5. **Substitute 12 ears frozen corn on the cob, thawed.
6. TIP: Prepare spread as directed above. Cook corn as desired. Serve spread on hot corn.
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