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Grilled Corn with Spicy Chili Butter
Heat brings out the flavor of the corn and gives it a nice smokey, spicy flavor.
6 tablespoons unsalted butter
2 medium garlic cloves, minced or pressed through a garlic press, about 2 teaspoons
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
8 ears fresh corn
1 lime, cut into 8 wedges
salt
Melt the butter in a 10-inch skillet over medium heat. When the foam subsides, add the garlic, chili powder, cumin, paprika, and cayenne and cook until fragrant, about 1 minute. Turn off the heat and set aside.
Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.
Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the butter mixture.
Serve immediately, with the lime wedges and salt to taste.
Serves 4.
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Grilled Corn with Spicy Chili Butter
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Category: Recipes
Prep Time: Cook Time: Total Time:
Grilled Corn with Spicy Chili Butter
Heat brings out the flavor of the corn and gives it a nice smokey, spicy flavor.
6 tablespoons unsalted butter
2 medium garlic cloves, minced or pressed through a garlic press, about 2 teaspoons
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
8 ears fresh corn
1 lime, cut into 8 wedges
salt
Melt the butter in a 10-inch skillet over medium heat. When the foam subsides, add the garlic, chili powder, cumin, paprika, and cayenne and cook until fragrant, about 1 minute. Turn off the heat and set aside.
Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.
Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the butter mixture.
Serve immediately, with the lime wedges and salt to taste.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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