Creamy Horseradish Corn on the Cob
Creamy Horseradish Corn on the Cob
Andrea Richter
Take your summer side dish to the next level with this Creamy Horseradish Corn on the Cob. Made with St. Elmo Creamy Horseradish Sauce, Parmesan cheese, and fresh parsley, this flavorful corn recipe is creamy, cheesy, and the perfect accompaniment to grilled steaks, burgers, or barbecue favorites.
Ingredients
- 6 ears corn, shucked
- 1Ā½ gallons water
- 1 cup milk
- Ā½ stick butter
- 1 tbsp. salt
- 1 tsp. vegetable oil (for greasing the baking sheet)
Ā½ cup St. Elmo Creamy Horseradish
- 1 cup finely grated Parmesan cheese
- 2Ā½ tbsp. chopped fresh parsley, divided
Directions
- Preheat the oven to 450Ā°F and lightly grease a baking sheet with the vegetable oil.
- In a large stockpot, combine the water, milk, butter, and salt. Bring to a gentle simmer over medium heat.
- Meanwhile, mix the Parmesan cheese with 2 tablespoons of the chopped parsley on a large plate. Spread the St. Elmo Creamy Horseradish Sauce onto a separate plate.
- Add the corn to the simmering liquid and cook for about 10 minutes, or until tender. Drain well.
- Roll each ear of corn in the Creamy Horseradish Sauce until evenly coated, then roll in the Parmesan-parsley mixture. Place the coated corn on the prepared baking sheet.
- Bake for about 7 minutes, or until the cheese is lightly melted and beginning to brown.
- Garnish with the remaining parsley and serve immediately.