Zesty Corn-on-the-Cob

Ingredients

• 6 ears fresh corn-on-the-cob
• 4 tablespoons butter, melted
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
• 2 teaspoons horseradish
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt

Directions

• 1
  Pull outer husks from top to base of each corn ear; leave husks attached to ear. Strip away silk. Trim any blemishes from corn. Place corn in large bowl. Cover corn with cold water; soak 20 to 30 minutes.
• 2
  Preheat a charcoal grill for direct cooking. Place the grill rack about 5 inches above the coals.
• 3
  Remove corn from water; pat kernels dry with paper towels. Combine butter, chopped parsley, horseradish, paprika,
• 4
  pepper and salt in small bowl. Brush about half of butter mixture evenly over corn kernels.
• 5
  Bring husks back up over each ear of corn; secure at top with wet string.
• 6
  Place corn ears on grill rack. Grill, covered, over medium-
• 7
  hot coals until corn is hot and tender, turning often, 15 to 20 minutes.
• 8
  Transfer corn to serving plate. Remove half of husks on each ear of corn to expose kernels; brush corn kernels with remaining butter mixture.