12 Ears of Sweet corn
1 1/2 Sticks Sweet butter, softened
3 Tbsp. Fresh or bottled horseradish, grated
Pinch of salt
Pinch of pepper
Soak corn for about an hour in water. Make horseradish butter with rest of ingredients. Set aside, but don’t refrigerate. Peel back cornhusks and remove silk. Spread butter over corn and then recover corn kernels with husks. Tie top of husks with a strip of extra husk (sometimes you have to tie two husk strips together). Using a very low heat, grill corn for about 10 minutes. It’s ok if the husks burn or brown because they will be stripped away. When corn is done, strip husks and serve. Be careful, as corn will be hot. This is very good the next day as well. You can strip kernels from ear of corn and toss with fresh chopped tomatoes and a little Italian Vinaigrette.