The Italian-spiced butter turns grilled corn on the cob into a new taste sensation.
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Spread
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
Corn
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.
STEP 1
Heat gas grill on medium or charcoal grill until coals are ash white.
STEP 2
Combine all spread ingredients in bowl; mix well.
STEP 3
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.
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.
COLLECTION
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.