My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added thyme and cayenne pepper to suit our tastes. Now the side dish makes a regular appearance on our grill.
—KATHY VONKORFF NORTH COLLEGE HILL, OH
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
1/2 cup butter, softened
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 ears sweet corn, husked
1. In a small bowl, beat the first six ingredients until blended. Spread 1 tablespoon mixture over each ear of corn.
2. Wrap corn individually in heavy-duty foil. Grill corn, covered, over medium heat 10-15 minutes or until tender, turning occasionally.
3. Open foil carefully to allow steam to escape before serving.