Shelly's Recipe

Grilled - CORN WITH SPICED TASSO BUTTER

Category: Corn

4 tbsp unsalted butter, softened
1 oz tasso (smoked Cajun pork), minced (1/4 cup)
1/2 tsp each garlic powder onion powder, smoked paprika and honey
1/4 tsp each ground mace and dried sage
1/8 tsp each cayenne and dried thyme
8 medium ears corn, shucked
Kosher salt

In a small bowl, mix the butter, tasso, garlic powder, onion powder, paprika, honey, mace, sage, cayenne, and thyme until well combined. (The tasso butter can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months.

Prepare a gas or charcoal grill fire for direct cooking over medium (450 degrees) heat. Grill the corn, turning occasionally, until tender and browned in spots, about 10 minutes. (The corn can be grilled 1 day ahead.)

Cut the corn kernels from the cobs. In a 12-inch skillet over medium heat, melt 2 Tbs. of the tasso butter. Add the corn and toss until heated through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving bowl, garnish with a dollop of the remaining butter, and serve immediately.