Roasted Corn On The Cob In Herb And Mustard Butter Recipe
Ingredients
| Ears of corn | 8 | |
| HERB AND MUSTARD BUTTER | ||
| Unsalted butter | 1 Cup (16 tbs), softened | |
| Parsley | 2 Tablespoon, finely chopped | |
| Chives | 2 Tablespoon, finley chopped | |
| Shallots | 2 Tablespoon, finely chopped | |
| Lemon juice | 2 Teaspoon | |
| Dijon Mustard | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
Directions
Peel back corn husks but do not remove them.
Remove silk.
Soak the ears of corn in water.
Combine all herb and mustard butter ingredients.
Beat until fluffy and soft.
Spread each ear of corn with a little herb and mustard butter.
Replace husks and wrap ears of corn in foil.
Roast corn on a grill over hot glowing coals for 10 to 15 minutes, turning often.
Unwrap foil.
Remove husks and serve with reserved herb and mustard butter.
Remove silk.
Soak the ears of corn in water.
Combine all herb and mustard butter ingredients.
Beat until fluffy and soft.
Spread each ear of corn with a little herb and mustard butter.
Replace husks and wrap ears of corn in foil.
Roast corn on a grill over hot glowing coals for 10 to 15 minutes, turning often.
Unwrap foil.
Remove husks and serve with reserved herb and mustard butter.
Chef
