Horseradish Corn On The Cob

It’s tough to improve upon the sweet snap of buttered corn on the cob, but this recipe just might — especially if you like the zip of horseradish. Folded into a compound butter with parmesan and herbes de Provence, it provides a delicious lift of flavor to this classic side.
Prep Time
25 minutes
Cook Time


  •  10 Tablespoons Unsalted Danish Creamery Butter, room temperature
  •  3 Tablespoons prepared horseradish
  •  2 Tablespoons grated parmesan cheese
  •  ½ teaspoon dried herbes de Provence
  •  1 ½ teaspoon Kosher salt
  •  ½ teaspoon fresh ground black pepper
  •  8 ears of corn
  •  fresh parsley, for serving


  • Preheat the grill to medium heat.
  • Combine butter, horseradish, parmesan, herbs de provence, salt and pepper in a small bowl. Mash together with a fork until smooth and combined.
  • Spread each ear of corn generously with horseradish butter then wrap tightly into 6 individual foil packets. Reserve leftover butter for serving.
  • Grill until crisp tender and bright yellow, turning occasionally, 12-15 minutes. Carefully unwrap corn and transfer to a platter. Garnish with fresh parsley and serve hot, passing extra horseradish butter for spreading.

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