Grilled corn with spicy butters
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ears Of Fresh Corn/Husks | |
| ½ | cup | Margarine Or Butter;Softened |
| ½ | teaspoon | Grated Lime Peel |
| ½ | cup | Margarine Or Butter;Softened |
| 1 | cup | Fresh Basil Leaves;LoosePack |
| 1 | tablespoon | Scallion; Chopped |
| ½ | cup | Margarine Or Butter;Softened |
| Prepared Red Horseradish; * | ||
| 3 | tablespoons | Lime Juice |
| Red Chiles; Ground, To Taste | ||
| 1 | teaspoon | Lemon Juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Salt |
Directions
BUTTERS
CHILE LIME SPREAD
PESTO BUTTER
HORSERADISH BUTTER
* Use 2 to 3 tablespoonfuls of the red horseradish or to taste.
~--------------------------------------------------------------------- ~-- Remove the large outer husks from the corn turning back the inner husks, remove the silks. Spread each ear with about 2 tb of the butter mixture of your choice. Pull the inner husks back over the corn and butter and secure with fine wire so that the husks are tight against the ear. Grill the corn 3 inches from medium coals, turning frequently, until done, about 20 to 30 minutes. Serve with the remaining butter of your choice. FLAVORED BUTTERS: Combine all ingredients for each butter in a work bowl of a food processor or blender and process until very smooth. Scrape into a small dish and serve with the corn. OVEN ROASTED CORN: Heat the oven to 475 degrees F. Prepare the corn as above, but place in an ungreased jelly roll pan 15½ X 10 ½ X 1-inch. Turn frequently until done, about 30 to 35 minutes.