Windsor-Essex

Grilled Corn on the Cob With a Trio of Flavored Butters

Ingredients

Grilled corn

  • 8 ears yellow corn
  • Vegetable oil cooking spray
  • 1/2 teaspoon salt

Chili butter

  • 1/4 cup butter, softened
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 1 teaspoon sweet chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon salt

Sun-dried tomato butter

  • 1/4 cup butter, softened
  • 2 oz sun-dried tomatoes (about 6 large), softened in boiling water and chopped
  • 2 tablespoons Italian parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped

Truffle butter

  • 1/4 cup butter, softened
  • 2 cloves garlic, chopped
  • 2 teaspoons truffle oil
  • 1/8 teaspoon salt
  • Pinch of freshly ground black pepper

Directions

1. For grilled corn

Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve with 1 tsp flavored butter.

2. For each flavored butter

Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

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