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Creamy Horseradish Corn on the Cob created by Northside Harry & Izzy’s Executive Chef, Jason Chesky.
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INGREDIENTS:
6 ears of corn, shucked
1.5 gal. water
1 tsp. vegetable oil
1 c. milk
1/2 stick of butter
1 tbsp. salt
1 c. Parmesan, finely grated
2.5 tbsp. parsley, chopped
1/2 c. St. Elmo Creamy Horseradish
RECIPE:
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Preheat oven to 450°
- Grease baking sheet with vegetable oil.
- In a medium stock pot add water, milk, butter and salt. Bring to a simmer over medium heat.
- While water mixture is heating, mix Parmesan and 2 tbsp. chopped parsley in a bowl. Sprinkle mixture on a large plate. Set aside.
- On a separate plate, evenly spread St. Elmo Creamy Horseradish. Set aside.
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Once the water begins to a simmer, add corn and cook until tender to the touch, approximately 10 minutes.
- Remove corn from the pot and drain extra liquid.
- Lightly roll corn in St. Elmo Creamy Horseradish until covered. Once covered in sauce, roll corn in Parmesan mixture and place on oiled baking sheet.
- Place corn in the oven and cook until the cheese is slightly melted, approximately 7 minutes.
- Remove from oven and garnish with remaining parsley. Serve!