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We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

tmsplatt1 ·

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  • Splatt's Corn on the Cob

    I have tons of great recipes but this is my first post as a new member. I hope to become an active participant and hope folks enjoy some of the things that have made me a local legend, at least in my mind and a tiny group of other folks....LOL. This has become my local, famous corn on the cob recipe that I thought I'd share and everyone that's had my corn absolutely loves it. I thought it would be fun to have folks try it and let me know what you think. I want to try to put my name atop some of the folks here that are famous for their egg recipes. This is mine. This is a great side dish to throw on the grill just 10 to 15 minutes before your main course is done, so perfect addition to ribs, burgers, steak, and chicken.

    The following is plenty for about 5 ears of corn. Once you see the ingredients, just trust me and try it. There are some items here that you wouldn't think would work with corn but it does. I had the same reaction at first. Try it!

    1/2 stick softened, salted butter (almost room temp)
    2 tsp spicy brown mustard
    1 tsp worcestershire sauce
    1 tsp prepared horseradish
    2 cloves garlic finely chopped (or 1/2 teaspoon of the minced garlic you can buy in the jar)
    5 cranks of fresh pepper from your peppermill
    1/4 tsp dried parsley

    Mix all ingredients into a spreadable paste. Coat well on your cobs then wrap tight in aluminum foil making sure melted contents will not escape. If cooking over direct heat between 300 and 400 degrees, cook directly on rack for 10 to 15 minutes, but turn every 3 to 5 minutes to avoid burning on the side facing the coals. If cooking over indirect heat, I leave the cobs on for about 30 minutes at 250 to 300 degrees. For higher temps about 20 minutes. You can adjust your times as some folks like a very crisp, almost raw corn while others like it very well done. I like mine in the middle but moreso on the crisp, "not well done" side. This works whether you're smoking or not (not you, your grill)

    For those that like a kick, try it next time with a few shakes of tabasco or even a bit of cayenne pepper in your mix above....awesome!