xiaoxl/recipe_data huggingface dataset:
Julie's Mom's Perfect Potato Salad


Ingredients:
potatoes, onions, dill pickles, hard-boiled eggs, salt, black pepper, garlic powder, celery, mayonnaise, egg, paprika, dill weed

Directions:
Steam potatoes with skin on.
Mix together all ingredients except potatoes.
When potatoes are done, cut (it's up to you whether or not you want to leave the skins on] while still warm and fold together with the mayo mixture - it makes it taste better to combine while warm.
Put into serving container and garnish.
Refrigerate for at least three hours before serving (the longer the better].
This potato salad is even better then next day!
Note from Julie: I use the dried minced onion because I like their texture, omit the celery, and add about 1/4 tsp of both curry powder and dried mustard... but don't tell Mom.  ;]
The Twenty Dollar Burger
Category: main-dish
By MollyS

The first comment I got about this burger was, 'I would pay twenty dollars for this...WOW!' I serve these on a whole wheat bun, with blue cheese and horseradish mayo.

Ingredients:
1 tablespoon butter
1 small red onion, diced
1 tablespoon minced garlic
¾ cup plain lowfat yogurt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1 teaspoon garlic powder
1 tablespoon horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 tablespoon chipotle-flavored hot sauce
2 pounds lean ground beef

Directions:
Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour. Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across. Grill burgers until no longer pink in the center, about 6 minutes per side.

Prep time: 35 mins
Cook time: 12 mins
Total time: 1 hr 47 mins
Yields: 6 burgers

Calories: 332.1
Fat: 21 g
Saturated fat: 8.7 g
Carbohydrates: 6.5 g
Sugars: 3.7 g
Dietary fiber: 0.6 g
Protein: 28 g
Cholesterol: 101.7 mg
Sodium: 813.6 mg
Orange-Pecan Pie


Ingredients:
all-purpose flour, salt, shortening, cold water, sugar, sugar, butter, margarine, corn syrup, salt, eggs, pecan halves, shortening, sugar, cornstarch

Directions:
In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions], until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary].
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.
Curried Quinoa and Edamame Salad (Vegan and Gluten-Free)


Ingredients:
quinoa, water, carrot, curry powder, edamame, celery, raisins, green onion, olive oil, lime, salt, pepper

Directions:
In a medium sauce pan, place quinoa and water and bring to a boil.
Reduce heat, add carrots and curry powder and cover.
After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
In a small bowl, mix olive oil, lime juice, salt and pepper.
Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
Infuse love and refrigerate for several hours or overnight.
Banana Toast


Ingredients:
eggs, milk, banana, cinnamon

Directions:
Heat frying pan and spay on some cooking spray.
Mix eggs, banana, cinnamon and milk. Dip the bread in the banana mixture and fry until bread is golden brown.
Salsa Turkey Oven Toasted Deli Sandwich


Ingredients:
mayonnaise, salsa, colby, tomatoes, lettuce leaves

Directions:
Preheat oven to 425°F.
Spread one side of each bread slice with mayonnaise. Place 4 of the bread slices on greased baking sheet, mayonnaise-sides down. (Mayo on the outside browns the outer crust.]
Spread bread slices on baking sheet with flavorings. Top with Oscar Mayer meat, veggies and Kraft cheese; cover with remaining 4 bread slices, mayonnaise-sides up.
Bake 6 minute or until golden brown; turn over. Bake an additional 6 to 7 minute or until sandwiches are golden brown on both sides.
Rosettes I
Category: world-cuisine
By Pat Kersteter

Cook this on a rosette iron, then sprinkle with sugar.

Ingredients:
2  eggs
1 tablespoon white sugar
1 cup sifted all-purpose flour
1 cup milk
1 teaspoon vanilla extract
¼ teaspoon salt
vegetable oil for frying
sifted confectioners' sugar

Directions:
Combine eggs, sugar and salt; beat well.  Add remaining ingredients and beat until smooth. Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes. Drain excess oil from iron.  Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees). Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain.  With fork, push rosette off iron onto a rack placed over paper towels. Reheat iron 1 minute; make next rosette. Sprinkle rosettes with confectioners' sugar.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 5 dozen

Calories: 560.9
Fat: 59.2 g
Saturated fat: 7.8 g
Carbohydrates: 8.2 g
Sugars: 4.9 g
Dietary fiber: 0.1 g
Protein: 1.1 g
Cholesterol: 13.1 mg
Sodium: 27.5 mg
Mexican Miggy Meatloaf


Ingredients:
salsa, green pepper, tomatoes, onion, chili pepper, garlic, oatmeal, cilantro, lime juice

Directions:
Heat oven to 350°F.
To make the Pico de Gallo, chop onions, green pepper, tomato and 1/2 of the cilantro and mix in a bowl with the lime juice and set aside.
Combine the Ground Beef, remaining Cilantro, 1 cup of Pico de Gallo, Egg White, Oatmeal,  Pepper, Seasoning Mix and 2 tablespoons of the Salsa into a large bowl.
Pat into a 9 x 5 loaf pan. Bake 50-55 minutes.
Serve topped with the remaining Pico de Gallo.
Grilled Corn Salad


Ingredients:
extra virgin olive oil, apple cider vinegar, fresh lemon juice, kosher salt, fresh ground black pepper, corn, diced tomatoes, fresh basil, red onion

Directions:
In a small bowl, whisk together the vinaigrette ingredients.
Soak the corn in a large bowl of water for 30 minutes.  Preheat the grill to medium.  Drain the corn and place on the hot grill grates, grilling for 3 to 4 minutes on each side, or just until char marks begin to appear.  Remove the ears of corn from the grill and let them cool.  Cut the corn kernels off the cobs. (See my tip at the end].
In a large bowl, mix the corn kernels, tomatoes, basil and red onion.
Add the vinaigrette to the salad and toss.  Season the salad with salt and pepper to taste.  Cover and refrigerate until ready to serve.
This salad may be prepared up to 4 hours before serving.
Tip : Boil water in a large saucepan.  When boiling, add the corn and when it return to a boil, boil them 2 minutes.  Then remove from the water.  And it's ready to grill on the bbq until you have the char marks.  I tried it many times and it's perfect.  It's what Ricardo suggest.
Chicken Tetrazzini
Category: main-dish
By Nicole Leonard

This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!

Ingredients:
1 (8 ounce) package spaghetti
1 ½ teaspoons margarine
¼ cup chopped onion
3 cups chopped cooked chicken
1 (12 fluid ounce) can evaporated milk
1 (10.75 ounce) can  cream of chicken soup
4 ounces shredded Cheddar cheese
½ teaspoon celery salt
¼ teaspoon salt
¼ teaspoon ground black pepper
4 ounces shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl. Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture. Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 561.4
Fat: 27 g
Saturated fat: 13.4 g
Carbohydrates: 39 g
Sugars: 8.1 g
Dietary fiber: 1.3 g
Protein: 39.1 g
Cholesterol: 114.5 mg
Sodium: 912 mg
Crunchy Granola Bars


Ingredients:
oats, brown sugar, peanut butter, butter, honey, egg, cinnamon, vanilla, salt

Directions:
To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
Mix all ingredients.
Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
Bake at 350F for 15-20 minutes.
Cool completely and cut.
Summer Chicken Burgers
Category: meat-and-poultry
By Elisa Gale

These grilled chicken sandwiches are mouthwatering! Great for backyard get-togethers.

Ingredients:
1  ripe avocado, sliced
1 tablespoon lemon juice
1 tablespoon butter
1 large Vidalia onions, sliced into rings
4  breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
salt and pepper to taste
4 roll (blank)s hamburger buns
4 tablespoons mayonnaise
4 slices provolone cheese

Directions:
In a small bowl, combine sliced avocado and lemon juice. Add water to cover; set aside. Preheat an outdoor grill for high heat and lightly oil grate. Heat butter in a large heavy skillet over medium-high heat. Saute the onions until browned and caramelized; set aside. Season the chicken with salt and pepper. Place on grill, and cook until no longer pink and juices run clear, about 5 minutes on each side. Place buns on grill just long enough to toast them. Spread buns with mayonnaise to taste, then layer with chicken, caramelized onion, provolone and avocado.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 587.2
Fat: 32.2 g
Saturated fat: 10.3 g
Carbohydrates: 34.4 g
Sugars: 6.8 g
Dietary fiber: 5.6 g
Protein: 40.6 g
Cholesterol: 100.9 mg
Sodium: 636.6 mg
Chai Gingerbread Shake


Ingredients:
chai tea, cinnamon, ground ginger, almond butter

Directions:
Make 1 mug of strong brewed Baby, It's Cold Outside Chai tea using 1 teabag.
In a blender mix the tea, spics, almond milk, almond butter and agave nectar until smoothly combined.
Sprinkle some cinnamon on the top to decorate. Can be enjoyed warm or cooled!
Oven-Fried Potato Wedges


Ingredients:
salt, sugar, paprika, ground mustard, garlic powder, baking potatoes

Directions:
Heat oven to 425 degrees.
Mix salt, sugar, paprika, mustard and garlic powder.
Gently scrub potatoes, but do not peel.
Cut each potato lengthwise in half; cut each half lengthwise into 4 wedges.
Place potato wedges, skin sides down, in ungreased rectangular pan, 13x9x2".
Spray potatoes with cooking spray until lightly coated.
Sprinkle with salt mixture.
Bake uncovered 25-30 minutes or until potatoes are tender when pierced with fork.
(Baking times will vary depending on the size and type of the potato used.].
Pineapple Glazed Chicken


Ingredients:
boneless skinless chicken breasts, pineapple chunks in juice, honey, soy sauce, curry powder, cayenne pepper, cornstarch, cider vinegar

Directions:
Brown chicken: Pat chicken dry with paper towels and season with salt and pepper.  Heat oil in 12-inch skillet over medium-high heat until just smoking.  Brown chicken lightly on both sides, about 4 minutes total.
Assemble glaze: Drain pineapple chunks, reserving 1/2 cup juice.  Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together.
Simmer chicken in glaze: Add pineapple juice mixture and pineapple chunks to skillet and bring to simmer.  Reduce heat to low, cover, and cook until chicken is no longer pink in center and thickest part registers 160 degrees F on instant-read thermometer, 8 to 12 minutes.
Rest chicken and simmer glaze: Transfer chicken to serving platter, cover with foil, and let rest for 5 to 10 minutes.  Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes.
Finish glaze:  Add accumulated chicken juices to glaze.  Whisk cornstarch and vinegar together until smooth, then whisk into glaze.  Continue to simmer glaze until thick and syrupy, about 1 minute.  Season with salt and pepper to taste.  Pour glaze over chicken, sprinkle with toasted almonds, and serve.
Note:  To toast the 1/4 cup almonds, put them in a dry skillet over medium heat.  Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes.
Brookville Hotel Sweet and Sour Coleslaw
Category: salad
By Elle

This is the coleslaw recipe from the Brookville Hotel, formerly in Brookville, Kansas. They have since relocated to Abilene. It's easy to take to a potluck, just add the dressing before serving. Good with cabbage or broccoli slaw.

Ingredients:
1 cup heavy whipping cream
⅔ cup white sugar
⅓ cup distilled white vinegar
1 teaspoon salt
1 ½ pounds shredded cabbage

Directions:
Stir cream, sugar, vinegar, and salt together in a bowl until sugar and salt have dissolved; cover and refrigerate dressing for 30 minutes to blend flavors. Pour dressing over cabbage in a bowl, toss to combine, and refrigerate until thoroughly chilled, at least 2 hours.

Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 251.5
Fat: 14.8 g
Saturated fat: 9.2 g
Carbohydrates: 29.9 g
Sugars: 25.9 g
Dietary fiber: 2.8 g
Protein: 2.3 g
Cholesterol: 54.3 mg
Sodium: 423.1 mg
Red, White & Bleu Potato Salad


Ingredients:
mayonnaise, plain yogurt, Dijon mustard, cider vinegar, blue cheese, celery, dill pickles, garlic cloves, fresh dill, fresh coarse ground black pepper, green onions

Directions:
Boil potatoes until tender; drain and cool for comfortable handling.
Cut into 1 inch pieces, leave skin on.
Transfer to large bowl, add ice to chill.
In separate bowl, combine remaining ingredients except green onions and mix well.
Drain chilled potatoes, add dressing and mix thoroughly.
Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
Before serving, mix one final time and sprinkle green onion on top for garnish.
Short Ribs Braised in Coffee Ancho Chile Sauce


Ingredients:
dried ancho chiles, water, onion, garlic, chipotle chiles in adobo, adobo sauce, pure maple syrup, fresh lime juice, salt, short rib of beef, black pepper, brewed coffee

Directions:
Preheat oven to 300°F.
Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl.
Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.
Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch.
Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam] and cook over moderately low heat, stirring frequently, 5 minutes.
Add reserved chile soaking liquid (or 1 1/2 cups water] and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat].
Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours.
Skim fat from pan juices and serve with ribs.
Cooks' note: Ribs improve in flavor if braised 2 days ahead.
Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil.
Remove any solidified fat before reheating.
Blueberry Sauce
Category: side-dish
By ISYBEL

Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream!  Fresh or frozen blueberries work equally well.

Ingredients:
2 cups fresh or frozen blueberries
¼ cup water
1 cup orange juice
¾ cup white sugar
¼ cup cold water
3 tablespoons cornstarch
½ teaspoon almond extract
⅛ teaspoon ground cinnamon

Directions:
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 119.5
Fat: 0.2 g
Carbohydrates: 30 g
Sugars: 24.9 g
Dietary fiber: 1 g
Protein: 0.5 g
Sodium: 1.4 mg
Marinated Vegetable and Bean Salad


Ingredients:
celery, carrots, broccoli, bell peppers, cauliflower, red onion, kidney beans, chives, olive oil, white wine vinegar, sugar, Dijon mustard

Directions:
Combine veggies and beans in large, sealable, container.
Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
Add dressing to veggies, seal container, shake well, and allow to marinate overnight.  Shake the container whenever you open the fridge to distribute the marinade.
Vegan Pasta Alla Norma Vegan Eggplant Pasta


Ingredients:
eggplants, olive oil, dried oregano, garlic cloves, fresh basil, white wine vinegar, chopped tomatoes, fresh tomatoes, spaghetti

Directions:
Cut the eggplant into 4 quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces or chunks.
Get a large pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to.
Give the eggplants a toss so the oil coats every single piece of the eggplant.
Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the next batch.
When the eggplants are all cooked, add the first batch back to the pan add the dried red chili.
Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of white wine vinegar and the cans or fresh tomatoes.
Simmer for 10 to 15 minutes, then taste and correct the seasoning.
Tear up half the basil leaves, add to the sauce, and toss around.
Put the spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's done, drain, reserving a little of the water, and put it back into the pan.
Add the sauce and a little of the reserved cooking water and toss together then back on the heat.
Taste, and adjusting the seasoning and divide between your plates by twirling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil.
Chocolate Toffee Crunch Ice Cream Cake


Ingredients:
eggs, butter, water, vanilla ice cream, Cool Whip

Directions:
Preheat oven to 350 degrees.
Combine cake mix, eggs, butter, and water.
Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely.
When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
Freeze 2 or more hours before serving.
Chili-Stuffed Poblano Peppers


Ingredients:
ground beef, poblano chiles, Mexican-style tomatoes, monterey jack cheese

Directions:
Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink.
Meanwhile, cut peppers in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate. Repeat with remaining 4 halves. Set aside.
Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.
Moist Jumbo Banana Wheat/Oat Bran Muffins


Ingredients:
eggs, egg substitute, light brown sugar, vanilla extract, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon

Directions:
Preheat oven to 375 degrees.
Grease jumbo pan of 6 muffin cups with non-stick spray or line with paper cups.
Mash ripe bananas with fork or puree in food processor.
Chop nuts or dried fruit, if using.
In a medium size bowl, beat egg and sugars. When smooth add banana, oil and vanilla. Rest.
In a large bowl mix the flours, bran, baking powder, baking soda, salt and cinnamon. Stir in nuts or dried fruit till coated with the flour.
Pour the banana mixture onto the flour mixture, folding until flour is just moistened.
Place into muffin cups immediately and put into oven.
Bake for 21 - 23 minutes or until springy to the touch. A toothpick should come out of the center with a few crumbs sticking to it.
Grilled Corn With Jalapeno Lime Butter


Ingredients:
butter, lime zest, fresh lime juice, fresh corn, olive oil, kosher salt, fresh ground pepper

Directions:
Combine first 4 ingredients, and shape into a log.  Wrap in wax paper and chill 1 hour.
Remove and discard husks and silks from corn.  Rub corn with olive oil; sprinkle evenly with salt and pepper.
Grill corn, covered with grill lid, over high heat 10 to 15 minutes or until tender, turning often.
Serve with flavored butter.