Recipe: Corn Roasted with Herb Butter
Yield: 6 Servings
3/4 c Butter softened
1 1/2 tb Minced parsley
1 1/2 tb Lemon juice
2 1/2 tb Minced green onion
1/4 ts Freshly grated nutmeg
1/2 ts Salt and pepper
Dash of tabasco Dash of worcestershire sauce
Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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