Grilled Corn With Spicy Butters

Recipe Ingredients

6		Fresh corn/husks
		Butters
		Chile Lime Spread
1/2 cup	99g / 3.5oz	Margarine or butter - softened
1/2 teaspoon	2.5ml	Grated lime peel
3 tablespoons	45ml	Lime juice
		Red chiles - ground, to taste
		Pesto Butter
1/2 cup	99g / 3.5oz	Margarine or butter - softened
1 cup	40g / 1.4oz	Fresh basil leaves - loose-pack
1 tablespoon	15ml	Scallion - chopped
1 teaspoon	5ml	Lemon juice
1/4 teaspoon	1.3ml	Salt
		Horseradish Butter
1/2 cup	99g / 3.5oz	Margarine or butter - softened
		Prepared red horseradish - *
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

* 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.

Source:
Susan Feniger and Mary Sue Milliken

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