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  • Grilled Corn With Chili-Cilantro Butter

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  • 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.
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