Catholic Recipe: Miss Bettie's Zesty Grilled Corn
This recipe is tangy and spicy and delicious.
Preheat grill to medium heat. In a small saucepan, melt butter. Stir in mustard, horseradish, Worcestershire sauce, and lemon pepper. Remove and discard husks and silks from corn. Place each ear of corn on a 13x12 inch piece of heavy-duty aluminum foil. Drizzle with butter mixture. Wrap loosely, leaving space for the expansion of steam, and seal. Grill for 15 to 20 minutes or until corn is tender. Small ears will take less time than larger ears. Carefully unwrap foil, and serve.Recipe Source: All Recipes Cookbook , Oxmoor House, Inc., 2002