Wednesday, May 19, 2010
Use enough ears of corn to feed your family. (This butter recipe feeds a family of 4-5 twice. Leftovers can also be used to top off grilled steak or tequila lime chicken.)
1 cup of softened butter
1/4 cup cilantro chopped
1 1/2 Tbsp. of fresh lime juice
a pinch of cayenne pepper
In a mixing bowl, cream butter. Mix in cilantro, lime juice, and cayenne pepper. Place butter on to a sheet of non stick wrap and roll it into a log shape. Chill for one hour and top off grilled corn with sliced rounds of the butter. While butter is chilling prepare the corn.
Carefully peel back husks from corn to within 1 in. of bottom and remove silk. Soak in cold water for 20 minutes then drain. Grill corn, covered, over medium heat for 20-25 minutes or until tender, turning often.
Posted by Jen at 11:35 AM