Southwestern corn butter
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .