Horseradish-Dill Grilled Corn

1. 1

   Soak the corn in cold water for 1 hour. Meanwhile, in a small bowl, combine the butter, horseradish, salt, garlic powder, pepper and snipped dill; set aside.

2. 2

   Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Spread butter mixture over corn; place two sprigs of dill on opposite sides of each ear. Rewrap husks and secure with kitchen string.

3. 3

   Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Remove and discard dill sprigs before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.