Seasoned Corn on the Cob

from the kitchen of Chef Paul Prudhomme

To serve 4

6 tablespoons unsalted butter
1 teaspoon honey
½ teaspoon lemon juice
2 teaspoons Chef Paul Prudhomme’s Vegetable Magic®
4 ears of corn, cleaned and husked
heavy duty aluminum foil
how to prepare

Melt butter in a skillet over medium heat. As butter is melting, add the honey, lemon juice and Vegetable Magic®. Stir until butter is melted, then remove from heat until butter begins to thicken. Stir well and set aside.

Brush corn generously with butter mixture. Wrap each ear in 2 layers of foil, securing ends tightly. Place on grill and cook, turning frequently, until corn is cooked through, about 10 to 20 minutes.

Unwrap, brush again with butter mixture and serve.


Copyright © 2004 by Paul Prudhomme