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READY IN 1 hr

Horseradish Corn on the Cob

Read Reviews (38)

"Sweet yellow tender ears of corn are enticing with a horseradish mustard butter. Tip: Horseradish butter can be used as a spread for sandwiches or vegetables." — Michele O'Sullivan

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Original recipe makes 8 servings Change Servings

1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped

2 tablespoons prepared Dijon-style mustard
2 teaspoons prepared horseradish
8 ears corn, husked and cleaned

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Directions

Preheat oven to 375 degrees F (190 degrees C).
In a small bowl combine butter, salt, pepper, parsley, mustard and horseradish; mix well. Spread about 1 tablespoon of mixture evenly over each ear of corn. Wrap tightly in heavy duty aluminum foil; seal well. Place on a baking sheet.
Bake for 40 to 45 minutes in the preheated oven, or until corn is tender.

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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Reviews More Reviews

Most Helpful Positive Review

Jun 01, 2004

This was so YUMMY!! I baked them with the husked on and added the butter mixture to both the inside and outside of the husks. I will deffinately be making this again!!

—MrsTodd

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Most Helpful Critical Review

Oct 19, 2004

This recipe, scaled down for two, was ok, but I found the toppings not quite strong enough when partnered with the absurdly sweet corn available in Japan. If you corn you think might be too sweet, increase all of the toppings. (I will double them the next time I make this for 2).

—IBNSHISHA

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47 Ratings

Aug 03, 2004

Yum! This was so good. My husband loved the sauce and suggested we make it next time we steam lobsters. That probably won't be till Xmas eve so I plan on making a lot more corn while it's at the height of the season. I may add even more horseradish since the flavor was pretty mild spread over 8 ears. Thanks

—windedmama

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Dec 03, 2003

YUMMM! not only awesome on corn on the cob...i use it on steaks all the time, and actually melt down the left overs and dip steak in it. i've used it to make grilled chese sandwiches and chicken also. i use it so often that i keep a batch of it in a zip-lock in the fridge so its there when i need it...

—DIGIDANA

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Sep 05, 2003

I served this on corn, and on green beans. We liked it much better on the beans. This is a keeper.

—njmom

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Apr 06, 2004

Of all the ingredients to not have, it was the Horseradish I was missing! I made it anyway and it was pretty good - added some home grown chives to it. Next time I will defiantly add the Horseradish. Will probably make this every time I make corn on the cob! Thanks!

—COLEY2

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Aug 06, 2004

This is an excellent way to fix corn! If you begin with good tasting corn, then this recipe will make the corn a real treat.

—ROOKIE COOKIE

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Jul 02, 2004

Excellant corn Michele. Family loved it and asked for a repeat performance.

—LINDA MCLEAN

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Nutrition

Calories
204 kcal
10%

Carbohydrates
23.6 g
8%

Cholesterol
31 mg
10%

Fat
12.7 g
19%

Fiber
2.6 g
10%

Protein
3.1 g
6%

Sodium
325 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Horseradish Corn on the Cob

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 204
Calories from Fat: 114

% Daily Value *
Total Fat 12.7g 19 %
Saturated Fat 7.5g 37 %
Cholesterol 31mg 10 %
Sodium 325mg 13 %
** Potassium 201mg 6 %
Total Carbohydrates 23.6g 8 %
Dietary Fiber 2.6g 10 %
Protein 3.1g 6 %
Sugars 3g
Vitamin A 13 %
Vitamin C 11 %
Calcium < 1 %
Iron 5 %
** Thiamin 19 %
** Niacin 14 %
** Vitamin B6 3 %
** Magnesium 9 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.