Title: Corn Roasted with Herb Butter
Categories: Vegetables
Yield: 6 servings
3/4 c Butter softened
1 1/2 T Lemon juice
1/4 t Freshly grated nutmeg
1 x Dash of tabasco
1 1/2 T Minced parsley
2 1/2 T Minced green onion
1/2 t Salt and pepper
1 x 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.
