Title: Corn Roasted with Herb Butter
Categories: Vegetable
Yield: 6 Servings
| 3/4 | c | Butter softened |
| 1 1/2 | tb | Lemon juice |
| 1/4 | ts | Freshly grated nutmeg |
| | | Dash of tabasco |
| 1 1/2 | tb | Minced parsley |
| 2 1/2 | tb | Minced green onion |
| 1/2 | ts | Salt and pepper |
| | | Dash of worcestershire sauce |
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.