Rating: 4.22 stars
49 Ratings
  • 5 star values: 27
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

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.

Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
60 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

204 calories; protein 3.1g; carbohydrates 23.6g; fat 12.7g; cholesterol 30.5mg; sodium 325mg. Full Nutrition
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Reviews (49)

Most helpful positive review

Rating: 5 stars
06/02/2004
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!! Read More
(25)

Most helpful critical review

Rating: 3 stars
10/19/2004
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). Read More
(14)
49 Ratings
  • 5 star values: 27
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
06/01/2004
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!! Read More
(25)
Rating: 5 stars
12/03/2003
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... Read More
(24)
Rating: 5 stars
08/03/2004
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 Read More
(22)
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Rating: 4 stars
09/05/2003
I served this on corn and on green beans. We liked it much better on the beans. This is a keeper. Read More
(15)
Rating: 4 stars
04/06/2004
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! Read More
(14)
Rating: 3 stars
10/19/2004
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). Read More
(14)
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Rating: 5 stars
08/06/2004
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. Read More
(13)
Rating: 5 stars
07/02/2004
Excellant corn Michele. Family loved it and asked for a repeat performance. Read More
(13)
Rating: 5 stars
07/24/2003
This recipe was excellent. A simple way to make corn on the cob. The oven cooking is a great convenience. My guests loved it. Read More
(12)