Tuesday, May 23, 2006

Grilled Corn with Spicy Herb Butter


1/2 cup unsalted butter, softened
1/2 tablespoon garlic, chopped
1 cup fresh basil, coarsely chopped
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Black Pepper
1/4 teaspoon Chili Powder
12 ears of corn, husks removed and halved
24 bamboo skewers

Rinse corn and drain well. Mix butter, garlic, basil, cumin, black pepper, and chili powder in container. Cook ears of corn for two minutes, covered, in boiling water. Or, brush skewered ears of corn with vegetable oil, place on the edge of the hottest part of the grill, cook slowly for 10 minutes. Place two halves corn on a serving plate, brush each half with 1/2 tablespoon butter mixture. Serve.


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