1/2 cup unsalted butter, softened
1/4 cup chopped cilantro
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 teaspoon black pepper
Fresh Corn on the Cob
Mix the butter, juice of one lime, cilantro, chili powder, garlic and black pepper together in a small bowl until well combined. Place the butter mixture on a pice of wax paper. Roll the butter mixture into a log shape, twist the ends and refrigerate until chilled and the butter is solid.
Preheat your grill to get it good and hot. While your grill is preheating remove the husk and the silks from the corn.
Rub the corn all over with olive oil. There's no need to add any flavoring at this point. The flavor will come from the Chili-Lime Butter after the corn is cooked. Place the corn directly on the hot grill over high heat, rotating it frequently so no one spot gets overly charred. It will take about 10 minutes to cook the corn and you'll want some of those tasty kernels to get blackened. That is going to give your corn it's delicious grilled flavor.
Once the corn is cooked, place it on a serving platter and slather it with the Chili-Lime Butter. Add a sprinkling of kosher salt and a couple of twists of fresh ground pepper and you're good to go.
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This Week's Cravings: Summer Vegetables
This Week's Cravings: BBQ/Grilling