Roasted Corn On The Cob In Herb And Mustard Butter
|Ears of corn||8|
|Herb and mustard butter||2 Tablespoon|
|Unsalted butter||1 Cup (16 tbs), softened|
|Finely chopped parsley||2 Tablespoon|
|Finely chopped chives||2 Tablespoon|
|Finely chopped shallots||2 Tablespoon|
|Fresh lemon juice||2 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Freshly ground black pepper||To Taste|
Peel back corn husks but do not remove them.
Soak the ears of corn in water.
Combine all herb and mustard butter ingredients.
Beat until fluffy and soft.
Spread each ear of corn with a little herb and mustard butter.
Replace husks and wrap ears of corn in foil.
Roast corn on a grill over hot glowing coals for 10 to 15 minutes, turning often.
Remove husks and serve with reserved herb and mustard butter.