Buttery-Horseradish Corn on the Cob

By Jac_M

Ingredients

• 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

Preparation

Step 1

In a small bowl, mix the first eight ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly.

Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.
Yield: 12 servings.