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The Italian-spiced butter turns grilled corn on the cob into a new taste sensation.
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine all spread ingredients in bowl; mix well.
Spread 1 tablespoon butter mixture evenly over each ear of corn. Wrap each in aluminum foil, tightly sealing tops and sides. Place packets onto grill. Close lid; grill, turning after half the time, 15-20 minutes or until tender. Serve hot in foil.
Oven Directions: Heat oven to 425°F. Prepare corn as directed above. Wrap each ear of corn in aluminum foil, tightly sealing tops and sides. Bake 20-30 minutes or until tender. Serve hot in foil.
*Substitute 1/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/8 teaspoon rubbed sage.
**Substitute 12 ears frozen corn on the cob, thawed.
Dietary Fiber: 3g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2010
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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