Grilled Corn with Mustard Butter
Ears of corn on the cob are spread with garlic Dijon butter and grilled in their husks.
1/2 cup Dijon mustard
1 stick (1/2 cup) butter or margarine, softened
1 garlic clove, pressed
8 ears fresh corn with husks
- Stir together first 3 ingredients, and set aside.
- Pull corn husks back, leaving ends intact. Remove silks. Place corn with husks in water to cover, and let stand 1 hour. Drain and pat dry.
- Spread mustard mixture evenly over corn kernels, and pull husks over corn. Tear off 1 husk, and use to tie together ends of remaining husks.
- Grill, covered with grill lid, over medium heat (300°F to 350°F | 150°C to 175°C) 25 minutes, turning occasionally. Serve corn on the cob with remaining mustard mixture.
Makes 8 servings.