Baked or grilled corn on the cob is not only tasty, but grilling your corn never fails to impress your guests. Using this tasty horseradish-mustard spread is an easy-to-make technique for prepared fresh corn. Fresh corn on the cob is really easy to grow and cook. Make sure you add it to your garden for a summer of golden bursts of flavor.
Did you know? As soon as corn is picked, its sugar begins is gradual conversion to starch, which reduces the corn’s natural sweetness. Corn will lose 25% or more of its sugar within 25 hours after harvesting it. Fresh corn, if possible, should be cooked and served the day it is picked or purchased. Between purchasing and cooking, keep the corn moist and cool. Pack in a cooler for the trip home from farm or market and refrigerate corn immediately after taking it home. By refrigerating the corn it helps the corn stay sweet by not letting the sugars turn to starch.
Try this recipe version baking with mustard and horseradish for a zesty summer side dish.
More of What’s Cooking America’s great Corn Recipes.
Preheat oven to 375 degrees F. or preheat your grill.
In a small bowl, combine prepared mustard, salt, prepared horseradish, pepper, and butter; spread onto corn. Wrap each piece of corn loosely in aluminum foil.
Bake or grill 20 to 25 minutes or until corn is very hot.
Remove from oven or grill, remove aluminum foil, and serve. You will know it is done when you press a kernel and it shoots out it’s sweet liquid.
Do not overcook the corn or it will become mushy. You know when you have gone too far if the corn cob flexes easily in your hands.
Makes 4 to 6 servings.
* Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk.