• Grilled Corn With Spicy Chili Butter

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    • 6 Tbsp. unsalted butter
    • 2 med clv garlic, chopped or possibly pressed through a garlic press
    • 1 tsp chili pwdr
    • 1/2 tsp grnd cumin
    • 1/2 tsp paprika
    • 1/8 tsp cayenne pepper
    • 8 x ears fresh corn, prepared according to the illustrations below
    • 1 x lime, cut into 8 wedges Salt


    1. Heat the butter in a 10-inch skillet over medium heat. When the foaming subsides, add in the garlic, chili pwdr, cumin, paprika, and cayenne and cook till fragrant, about 1 minute. Turn off the heat and set aside.
    2. Grill the corn over a medium-warm fire (you should be able to hold your hand 5 inches above the cooking grate for 3 to 4 seconds), turning the ears every 1 1/2 to 2 min, till the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 min.
    3. Transfer the corn to a platter. Carefully remove and throw away the charred husks and silk. Using tongs, take each ear of corn and roll it in the butter mix. Serve immediately, with lime wedges and salt to taste. "Perfect Vegetables" - New Cookbook from Cook's
    5. 1. Remove all but the innermost layer of the husk. The kernels should be covered by,but visible through, the innermost layer.
    6. 2. Use scissors to snip off the tassel,or possibly long silk ends, at the tip of the ear.
    7. Sautiing the spices with the butter and garlic brings out their flavor. Because salt does not dissolve readily in butter, it's best to serve the salt on the side.

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