Recipes for the Web

Barrington Software Incorporated

Grilled Corn with Seasoned Butters

Fresh corn still in the husk takes wonderfully to grilling. Serve it with one or all of the seasoned

butters here and a platter of ribs hot off the grill.

6 ears of corn

1/3 cup unsalted butter, at room temperature

For the pecan butter:

1/3 cup ground pecans

For the lime butter:

1 Tbs. grated lime zest

1 Tbs. lime juice

For the chili butter:

2 Tbs. chili powder

1 tsp. cumin seeds

For the Italian herb butter:

2 tsp. minced fresh basil

2 tsp. minced fresh oregano

Prepare a fire in a covered grill.

Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached.

Remove and discard the silk, then replace the husks around the ear. Soak the ears in cold water

to cover for at least 20 minutes and then drain.

To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter

until soft. Mix in the ingredients of your choice until they are distributed evenly. Refrigerate if not

using immediately.

Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly

over the kernels. Replace the husks.

Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the

kernels are tender, about 15 minutes. Transfer the corn to a platter or individual plates and serve

hot. Serves 6.

Adapted from Williams-Sonoma Complete Grilling Cookbook, Edited by Chuck Williams (Time-Life

Books, 2001).

http://www.cooken.com

info@barringtonsoftware.com