Ingredients
3/4 cup butter, softened1/4 cup shredded pepper jack cheese1/4 cup prepared horseradish1 tablespoon dried parsley flakes3 teaspoons salt2 teaspoons balsamic vinegar1/2 teaspoon pepper1/4 teaspoon dried thyme12 medium ears sweet corn, husks removed
Preparation
In a small bowl, mix the first 8 ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly.
Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.
