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CORN ROASTED WITH HERB BUTTER

Category:    Vegetables
Yield: 6 servings
 
    3/4 c  Butter softened                 1 1/2 tb Minced parsley
  1 1/2 tb Lemon juice                     2 1/2 tb Minced green onion
    1/4 ts Freshly grated nutmeg             1/2 ts Salt and pepper
      1 x  Dash of Tabasco                     1 x  Dash of Worcestershire sauce
 
  Cover and refrigerate at least 1 hour.  Spread each ear of corn with 1
  tablespoon of herb butter.  Wrap each ear in foil.  Roast corn on barbeque
  or broil 4 inches from heat 30 min or till kernels are tender.  Unwrap,
  detach husks and spread with remaining butter.
 

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