Ingredients:
6 ears corn
3/4 cup butter, softened
1 1/2 tablespoons parsley, Minced
1 1/2 tablespoons lemon juice
2 1/2 tablespoons green onions, Minced
1/4 teaspoon nutmeg, Freshly grated
1/2 teaspoon salt and pepper
1 dash Tabasco sauce
1 dash Worcestershire sauce
Directions:
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.
Servings: 6
Time preparation: 0 min.
Time total: 60 min.