5 STAR TIPFor a July Fourth barbecue, I whipped up a butter and horseradish topping for the grilled corn. People actually formed a line to get seconds!
—TRISH LOEWEN BAKERSFIELD, CA
START TO FINISH: 30 MIN. • MAKES: 12 SERVINGS
3/4 cup butter, softened
1/4 cup shredded pepper jack cheese
1/4 cup prepared horseradish
1 tablespoon dried parsley flakes
3 teaspoons salt
2 teaspoons balsamic vinegar
1/2 teaspoon pepper
1/4 teaspoon dried thyme
12 medium ears sweet corn, husks removed
1. In a small bowl, mix the first eight ingredients until blended; spread over the corn. Wrap each ear of corn with a piece of heavy-duty foil (about 14 in. square), sealing tightly.
2. Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.
5 STAR TIP
When buying sweet corn, look for ears with bright green tightly closed husks and golden brown silk; kernels should be plump, milky and in closely spaced rows all the way to the tip. The sugar in corn starts to convert to starch as soon as its picked, so it’s best when cooked the day it’s picked.