Horseradish Corn on the Cob

Horseradish Corn on the Cob

Michele O'Sullivan 119

"Sweet yellow tender ears of corn are enticing with a horseradish mustard butter. Tip: Horseradish butter can be used as a spread for sandwiches or vegetables."


1 h {{adjustedServings}} servings 204 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small bowl combine butter, salt, pepper, parsley, mustard and horseradish; mix well. Spread about 1 tablespoon of mixture evenly over each ear of corn. Wrap tightly in heavy duty aluminum foil; seal well. Place on a baking sheet.
  3. Bake for 40 to 45 minutes in the preheated oven, or until corn is tender.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 48 Ratings


This was so YUMMY!! I baked them with the husked on and added the butter mixture to both the inside and outside of the husks. I will deffinately be making this again!!

YUMMM! not only awesome on corn on the cob...i use it on steaks all the time, and actually melt down the left overs and dip steak in it. i've used it to make grilled chese sandwiches and chick...

Yum! This was so good. My husband loved the sauce and suggested we make it next time we steam lobsters. That probably won't be till Xmas eve so I plan on making a lot more corn while it's at ...