Zesty Corn-on-the-Cob
[size=-1]Makes 6 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]6 [/size][size=-1]ears fresh corn[/size]
[size=-1]1/4 [/size][size=-1]cup margarine or butter, melted[/size]
[size=-1]1 [/size][size=-1]tablespoon chopped fresh parsley[/size]
[size=-1]2 [/size][size=-1]teaspoons prepared horseradish[/size]
[size=-1]1/4 [/size][size=-1]teaspoon paprika[/size]
[size=-1]1/4 [/size][size=-1]teaspoon black pepper[/size]
[size=-1]1/8 [/size][size=-1]teaspoon salt[/size]
[size=-1]Directions:[/size]
[size=-1]Pull outer husks from top to base of each corn ear; leave husks attached to ear. Strip away silk. Trim any blemishes from corn. Place corn in large bowl. Cover with cold water; soak 20 to 30 minutes.[/size][size=-1]Prepare grill for direct cooking.[/size][size=-1]Remove corn from water; pat kernels dry with paper towels. Combine margarine, parsley, horseradish, paprika, pepper and salt in small bowl. Spread about half of margarine mixture evenly over kernels.[/size][size=-1]Bring husks back up each ear of corn; secure at top with wet string.[/size][size=-1]Place corn on grid. Grill, covered, over medium-high heat 15 to 20 minutes or until corn is hot and tender, turning every 5 minutes.[/size][size=-1]Transfer corn to serving plate. Remove front half of husks on each piece of corn; brush with remaining margarine mixture[/size]
[size=-1]Makes 6 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]6 [/size][size=-1]ears fresh corn[/size]
[size=-1]1/4 [/size][size=-1]cup margarine or butter, melted[/size]
[size=-1]1 [/size][size=-1]tablespoon chopped fresh parsley[/size]
[size=-1]2 [/size][size=-1]teaspoons prepared horseradish[/size]
[size=-1]1/4 [/size][size=-1]teaspoon paprika[/size]
[size=-1]1/4 [/size][size=-1]teaspoon black pepper[/size]
[size=-1]1/8 [/size][size=-1]teaspoon salt[/size]
[size=-1]Directions:[/size]
[size=-1]Pull outer husks from top to base of each corn ear; leave husks attached to ear. Strip away silk. Trim any blemishes from corn. Place corn in large bowl. Cover with cold water; soak 20 to 30 minutes.[/size][size=-1]Prepare grill for direct cooking.[/size][size=-1]Remove corn from water; pat kernels dry with paper towels. Combine margarine, parsley, horseradish, paprika, pepper and salt in small bowl. Spread about half of margarine mixture evenly over kernels.[/size][size=-1]Bring husks back up each ear of corn; secure at top with wet string.[/size][size=-1]Place corn on grid. Grill, covered, over medium-high heat 15 to 20 minutes or until corn is hot and tender, turning every 5 minutes.[/size][size=-1]Transfer corn to serving plate. Remove front half of husks on each piece of corn; brush with remaining margarine mixture[/size]
