Grilled Corn With Chili-Cilantro Butter

12 corn ears, with husks
1 stick room-temperature, unsalted butter, divided
4 teaspoons chili powder
2 garlic cloves, peeled and finely chopped
1 tablespoon honey
1/2 cup finely chopped, fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Preheat grill. Place the corn ears in their husks over low-burning coals (or over low heat on a gas grill) and cover grill. Cook corn, turning occasionally, until it is tender, for 35 to 45 minutes. Transfer corn (still in husks) to a serving platter.

Meanwhile, In a small, heavy skillet over medium heat, melt 2 tablespoons of the butter. Stir in the chili powder and garlic and cook, stirring continuously, until garlic is golden and chili powder is fragrant, for less than 1 minute. Transfer mixture to a food processor, then add the honey, cilantro, remaining butter, the salt and pepper; pulse to combine. Transfer chili-cilantro butter to a bowl and serve with grilled corn.

Makes 12 servings.

— From "The Farm" by Ian Knauer.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK