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Sunday, March 26, 2000

Grilled Corn With Cilantro-Lime Butter



Delicious Way To Eat Corn

Grilled corn is one of my favorites! For my Mexican inspired BBQ in Palm Springs I decided to update this Mexican staple with a superb Cilantro-Lime Butter!

Ingredients

Corn with husks attached - I usually have one ear of corn per guest

For Cilantro-Lime Butter:

2 sticks of softened salted butter
1/3 cup chopped cilantro
Juice of 1 lime

Directions

Grill ears of corn with husk on for 10 minutes, or until husks are blackened. Remove from grill and let corn rest on a plate covered by a kitchen towel. This will allow the corn to steam and finish cooking.

Make butter by placing all ingredients in a food processor until well combined. You can add more or less of each ingredient depending on your taste.

Once butter is done, pull husks back from the corn. Do not remove, but simply pull them back (this makes handling and presentation better!). Place on the grill again for about five minutes to warm up and to make grill marks. Spread butter on hot corn and enjoy!

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