Yield: 8 servings
Measure | Ingredient |
---|---|
8 \N | Ears freshly picked corn in |
\N \N | Husks |
½ cup | Unsalted butter, room temp |
1 tablespoon | Fresh lemon juice |
4 \N | Anchovy filets, drained & |
½ cup | Unsalted butter, room temp |
2 \N | Jalapeno peppers, seeded & |
½ cup | Unsalted butter, room temp |
8 tablespoons | Flavored butter (any of |
\N \N | Following |
\N \N | Finely chopped |
1 tablespoon | Finely snipped fresh chives |
\N \N | Finely minced |
½ teaspoon | Ground cumin |
2 tablespoons | Good-quality curry powder |
ANCHOVY BUTTER
JALAPENO BUTTER
CURRY BUTTER
CORN: Prepare hot coals for grilling the corn. Peel back, but do not remove, the husks from the ears of corn. Remove the silk. Spread each ear with 1 T of the flavored butter. Rewrap each ear of corn in its husk and then wrap in aluminum foil. Grill the corn about 4" from the hot coals, turning frequently, for about 30 minutes. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.
ANCHOVY BUTTER: Beat the butter and lemon juice with an electric mixer until blended. Beat in the anchovies and chives. Refrigerate covered until ready to use. (About ¾ cup) JALAPENO BUTTER: Beat the butter with an electric mixer until light. Beat in the jalapeno peppers, then the cumin. Refrigerate covered until ready to use.
(About ½ cup) CURRY BUTTER: Beat the butter and curry powder with an electric mixer until blended. Refrigerate covered until ready to use. (About ½ cup) From the Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins. Submitted By TERRI WOLTMON On 04-30-95