Miss Bettie's Zesty Grilled Corn Recipe - Allrecipes.com
Miss Bettie's Zesty Grilled Corn Recipe
  • READY IN 40 mins

Miss Bettie's Zesty Grilled Corn

Recipe by  

"This is my mom's recipe for grilled corn. It is tangy and spicy, and the BEST corn recipe I have ever tasted!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat grill for medium heat.
  2. In a small saucepan, melt butter or margarine. Stir in mustard, horseradish, Worcestershire sauce, and lemon pepper seasoning.
  3. 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.
  4. Grill over medium coals for 15 to 20 minutes, or until corn is tender. Small ears will take less time, and larger ears may take more. Carefully unwrap foil, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2012

Nothing signals the start of summer like grilled corn on the cob! I soaked my corn first in cold water with a bit of sugar and salt for about an hour inside the husks (peeling back the husk a bit and removing a bit of the silk then putting the husk back). I put the corn in husks on the grill for 30 minutes rotating it around the coals vs. using foil. The corn cooks by steaming inside the husks. I softened the butter and added the rest of the ingredients using dijon for the prepared mustard. These definitely are tangy and spicy!

 
Most Helpful Critical Review
Nov 09, 2004

I didn't use this with corn on the cob, instead making it a sauce to stir into frozen corn. Maybe grilling it would have imparted better flavor...it just tasted like corn and mustard. Don't think I'll retry.

 

85 Ratings

Jan 25, 2004

This wasn't as "zesty" as it was cooked on the corn, BUT if you put it on the corn after grilling, it has the zing. I dipped my ham in the left over butter sauce and it was delicious! I will make this mixture with ham from now on!! Thanks Teresa!

 
Sep 11, 2003

Very good. My daugher made it and everyone liked it. I can't wait to try it on corn that is sweeter than what we had tonight!

 
Jan 28, 2004

I have been wanting to make this for some time and was not disappointed. I do think the name should be changed because instead of zestiness, you just get a nice blend of flavors. It is not overwhelming and that is a good thing. Decreased the mustard just a tad because I do not like a lot of yellow mustard in a recipe but everything else was the same. Cooked beautifully on the grill; make sure that you don't have any tears or holes in the foil -- all the sauce will run out and you will end up with dry, tough corn. After cooking, I cut the kernels off the cob. They got into the Mexican rice side dish and it was delicious that way as well. This was a great recipe and will make it many, many more times. Paired this with the adobo sirloin recipe from this site, the rice and warm flour tortillas.

 
Jun 13, 2004

This was good but I guess I had higher expectations. I think the mustard overpowered the side dish...and I would have rather tasted the corn. Might try again to tinker with....but still good. Thanks for the post.

 
Sep 17, 2006

Wonderful, Wonderful Wonderful. I have used this recipe three times and each time it gets better. Thanks

 
Jun 28, 2005

We grilled this recipe almost a year ago, and my boyfriend and I still talk about it! Very good, I was very very skeptical of the horse radish, as I HATE anything that is too powerful and over the top, but it was delicious- it was the hit of the BBQ. I would double what the recipe makes for the amount of corn it suggests, because we almost wished for more flavor. Will do again for special BBQs.

 

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Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 178 mg
  • 7%

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

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