Description
A recipe for Seasoned Corn on the Cob

Ingredients

• 6 tablespoons unsalted butter
  
• 1 teaspoon honey
  
• 1/2 teaspoon ReaLemon lemon juice from concentrate
  
• 2 teaspoons Chef Paul Prudhomme's Vegetable Magic
  
• 4 ears of corn, husked and cleaned

Preparation
Melt butter in skillet over medium heat. As butter is melting, add honey, lemon juice from concentrate and seasoning. 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 heavy-duty aluminum 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.

Nutrition
no information available

Serves
Serves 4

Variations
no information available