Grilled Corn with Spicy Chili Butter
By America's Test KitchenPublished on June 24, 2008
Yield
Serves 8
Ingredients
6 tablespoons (¾ stick) unsalted butter 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon paprika ⅛ teaspoon cayenne pepper 8 ears fresh corn, prepared according to the illustrations below1 lime, cut into 8 wedgesSalt
Before You Begin
Sautéing the spices with the butter and garlic brings out their flavor. Because salt does not dissolve readily in butter, it's best to serve the salt on the side.
Instructions
- Melt the butter in a 10-inch skillet over medium heat. When the foam subsides, add the garlic, chili powder, cumin, paprika, and cayenne and cook until fragrant, about 1 minute. Turn off the heat and set aside.
- Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.
- Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the butter mixture. Serve immediately, with the lime wedges and salt to taste.
Yield
Serves 8Ingredients
6 tablespoons (¾ stick) unsalted butter
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika
⅛ teaspoon cayenne pepper
8 ears fresh corn, prepared according to the illustrations below
1 lime, cut into 8 wedges
Salt
Test Kitchen Techniques
Ingredients
6 tablespoons (¾ stick) unsalted butter
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika
⅛ teaspoon cayenne pepper
8 ears fresh corn, prepared according to the illustrations below
1 lime, cut into 8 wedges
Salt
Test Kitchen Techniques
Ingredients
6 tablespoons (¾ stick) unsalted butter
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika
⅛ teaspoon cayenne pepper
8 ears fresh corn, prepared according to the illustrations below
1 lime, cut into 8 wedges
Salt
Test Kitchen Techniques
Before You Begin
Sautéing the spices with the butter and garlic brings out their flavor. Because salt does not dissolve readily in butter, it's best to serve the salt on the side.
Instructions
- Melt the butter in a 10-inch skillet over medium heat. When the foam subsides, add the garlic, chili powder, cumin, paprika, and cayenne and cook until fragrant, about 1 minute. Turn off the heat and set aside.
- Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.
- Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the butter mixture. Serve immediately, with the lime wedges and salt to taste.
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