Title: Grilled Corn with Spicy Butters
Categories: Mexican Vegetable
Yield: 6 Servings
| 6 | | Ears Of Fresh Corn/Husks |
| BUTTERS |
| CHILE LIME SPREAD |
| 1/2 | c | Margarine Or Butter;Softened |
| 1/2 | ts | Grated Lime Peel |
| 3 | tb | Lime Juice |
| | | Red Chiles; Ground, To Taste |
| PESTO BUTTER |
| 1/2 | c | Margarine Or Butter;Softened |
| 1 | c | Fresh Basil Leaves;LoosePack |
| 1 | tb | Scallion; Chopped |
| 1 | ts | Lemon Juice |
| 1/4 | ts | Salt |
| HORSERADISH BUTTER |
| 1/2 | c | Margarine Or Butter;Softened |
| | | Prepared Red Horseradish; * |
| 1/4 | ts | Salt |
* Use 2 to 3 tablespoonfuls of the red horseradish or to taste.
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Remove the large outer husks from the corn turning back the inner husks,
remove the silks. Spread each ear with about 2 tb of the butter mixture of
your choice. Pull the inner husks back over the corn and butter and secure
with fine wire so that the husks are tight against the ear. Grill the corn
3 inches from medium coals, turning frequently, until done, about 20 to 30
minutes. Serve with the remaining butter of your choice. FLAVORED BUTTERS:
Combine all ingredients for each butter in a work bowl of a food processor
or blender and process until very smooth. Scrape into a small dish and
serve with the corn. OVEN ROASTED CORN: Heat the oven to 475 degrees F.
Prepare the corn as above, but place in an ungreased jelly roll pan 15 1/2
X 10 1/2 X 1-inch. Turn frequently until done, about 30 to 35 minutes.