The Italian-spiced butter turns grilled corn on the cob into a new taste sensation.
Story Behind the Recipe
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3/4 cup Land O Lakes® Butter, softened
2 tablespoons finely chopped red bell pepper
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon garlic powder
12 ears fresh corn, husks removed
12 (12x18-inch) pieces heavy-duty aluminum 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.
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.
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Prepare spread as directed above. Cook corn as desired. Serve spread on hot corn.
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.
Everybody’s favorite summer vegetable is as versatile as it is tasty. Corn can be the star of the show or shine as a best supporting actor in salads and salsas.