Buttery Herbed Corn on the Cob


  • 1/4 cup butter or margarine, softened
  • 1 small garlic cloves, minced (opt.)
  • 1 tsp. snipped fresh parsley
  • 1 tsp. fresh basil leaves or 1/2 tsp. dried basil leaves
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  • 1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme leaves
  • salt and pepper, to taste
  • 4 ears corn, shucked


In small bowl, combine butter, garlic, parsley, basil, thyme, salt and pepper. Rub corn generously with butter mixture. Wrap each ear in heavy duty aluminum foil. Place corn on grill over medium ash-covered coals. Grill 10-15 minutes or until tender, turning frequently. Serve immediately.

By Robin from Washington, IA


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