Southwestern corn butter

Yield: 4 Servings

Measure Ingredient
4 -(up to)
6 Ears fresh corn
1 cup Butter (I prefer real butter; not margarine)
¼ teaspoon Cumin
1 tablespoon Garlic powder
1 teaspoon Cayenne powder
2 tablespoons Lemon or lime juice
1 teaspoon Fresh cilantro -or-
1 tablespoon Dried cilantro
Salt and pepper to taste

Date: Tue, 26 Mar 1996 10:04:57 -0600 From: "Goslowsky, George" <gjgoslow@...> For those of us in the South (Huntsville, AL), we never truly retire the grill for the winter. But in my house, we will crank it up more often now, from 1 or 2 times a week to 5 - 6 times a week. When I get crankin', NOTHIN' is safe from going on the grill, so my daughter keeps a close eye on her dog. Hmmmmm, I've wokked my dog, so... never mind, too much hair to shave first. Anyway, here is a recipe for corn-on-the-cob that y'all might like :

Mix all ingredients in a non-reactive bowl and allow to sit at room temp.

for about ½ hr. (give it some privacy huh. The flavors have just married and it's their honeymoon ;-). Shuck the corn (or damn it, or curse it however), slather with the butter and grill immediately about 5 min. per side (corn, being round, I figure has 4 sides/quarters). Use the leftover butter at the table.

CHILE-HEADS DIGEST V2 #278

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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