12 ears corn, unhusked ----horseradish
1/2 cup butter or margarine, softened (1 stick)
3 tbsp bold 'n spicy mustard
Horseradish ---RED-HOT CHILI BUTTER
1/2 cup butter or margarine, softened (1 stick)
2 tbsp redhot cayenne pepper sauce
1 tsp chili powder
1 clove garlic, minced -------herb butter
1/2 cup butter or margarine, softened (1 stick)
2 tbsp fresh chives, snipped
1 tbsp worcestershire sauce
1 tbsp fresh parsley, minced
1/2 tsp dried thyme leaves
1/2 tsp salt
Directions
Carefully peel back husks from corn; remove silk. Bring husks up and
tie securely with kitchen string. Soak corn in cold water to cover
30 minutes.
Place corn on grid. Grill over medium-high coals 25 minutes or until
corn is tender, turning often. Remove string and husks. Serve with
your choice of savory butter. Makes 12 servings. Savory butters makes
1/2 cup each.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Servings: 12 servings
Barbecued Corn With Three Savory Butters Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Corn
The History of Recipes
Recipes as a concept can be traced back into history, at least as far back into history as ancient Egypt, and potentially, even further back. In practice though, sadly, these old cook books were just basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to academics is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius compiled a number of scripts describing recipes prepared by wealthy Romans. In his publication, he tells us how the meals were divided into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient Romans made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as basil, mint and dill. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy land, including spices like basil and rosemary. The introduction of these new tastes was responsible for an explosion in manuscripts on food, the majority of which are kept safe in private libraries. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the most exotic meals, and consequentially the best chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording popular recipes of the day. When we get to the twentieth century, recipe publications are in great demand, mostly as a result of better eduction, people having increased leisure time and having more disposable income. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Barbecued Corn With Three Savory Butters recipe.
