Cob Corn In Barbecue Butter
|Ears of corn||4|
|Butter||2 Tablespoon, softened|
|Dry barbecue seasoning||1⁄2 Teaspoon|
|Italian parsley||3 (For Garnishing)|
|Cherry tomato wedges||3 (For Garnishing)|
To shuck corn, pull outer husks down each ear to base.
Snap off husks and stem at base.
Strip away silk from corn by hand.
Remove any remaining silk with dry vegetable brush.
Trim any blemishes from corn and rinse under cold running water.
Pour 1 inch of water into large saucepan or skillet.
Bring to a boil over medium-high heat.
Add ears; cover.
Cook 4 to 7 minutes until kernels are slightly crisp when pierced with fork.
Remove corn with tongs to warm serving platter.
Blend butter, barbecue seasoning and salt in small bowl until smooth.