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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This corn on the cob will speak loudly as a side, slathered with a mixture of butter, mayo, Creole mustard, parsley, and black pepper, wrapped in foil and baked or grilled. Wonderful. Ingredients:
8 ears of corn, husked and cleaned |
1/2 cup butter, softened |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon fresh parsley, chopped |
1 teaspoon mayonnaise |
1-2 tablespoons creole mustard |
Directions:
1. In a small bowl, combine softened butter, salt, pepper, parsley, mayonnaise, mustard
2. Mix well
3. Spread about 1 tablespoon of mixture evenly over each ear of corn
4. Wrap tightly in heavy duty aluminum foil, seal well
5. Place on a jelly roll pan
6. Bake at 350 degrees for 40-45 minutes
7. If grilling, cook until desired doneness
8. May wrap the corn individually or in large foil pan, sealed with foil
9. May adjust the spread . Can make with * Dijon * mustard, and add 2 teaspoons prepared horseradish
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