Ingredients Jump to Instructions ↓

  1. 6 ears fresh corn/husks --butters-- --chile lime spread--

  2. 1/2 teaspoon grated lime peel

  3. 3 tablespoons lime juice red chiles -- ground, to taste --pesto butter--

  4. 1/2 cup margarine or butter -- softened

  5. 1 cup fresh basil leaves -- loose-pack

  6. 1 tablespoon scallion -- chopped

  7. 1 teaspoon lemon juice

  8. 1/4 teaspoon salt --horseradish butter--

  9. 1/2 cup margarine or butter -- softened prepared red horseradish --

  10. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preparation : * Use 2 to 3 tablespoonfuls of the red horseradish or to taste. Remove the large outer husks from the corn turning back the inner husks, remove the silks. Spread each ear with about 2 tbs 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 475F. 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.


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