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| Grilled Corn With Spicy Butters
6 Ears Of Fresh Corn/Husks
--------- BUTTERS ---------
CHILE LIME SPREAD
1/2 cup of margarine or butter, softened
1/2 teaspoon of grated lime peel
3 tablespoons of lime Juice
Red Chiles; Ground, To Taste
PESTO BUTTER
1 cup of fresh basil leaves, loose pack
1 tablespoon of scallion, chopped
1 teaspoon of Lemon Juice
1/4 teaspoon of salt
HORSERADISH BUTTER
1/2 cup of margarine or butter, softened
Prepared Red Horseradish; *
1/4 teaspoon of salt |
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* 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 tablespoons 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 475ºF. Prepare the corn as above, but place in an ungreased jelly roll pan 15
1/2 X 10 1/2 X 1-inch. Turn frequently until done, about 30 to 35 minutes. |
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