Holy Schmitt’s Horseradish Corn
Try this recipe for the perfect combination of sweet and heat!
- Corn (2 medium ears)
- 1 tablespoon butter
- Holy Schmitt’s Original Horseradish (recommend 1 teaspoon of Horseradish per ear of corn, or a little more if you’d like it hotter!)
- Peel the corn husk and slice the corn kernels off the cob
- Put butter and corn kernels in frying pan and sauté until corn begins to brown
- Add the Holy Schmitt’s Horseradish and sauté a bit longer until the Horseradish begins to brown (the crisp Horseradish is the best part!)