Grilled Corn on the Cob
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 6 ears corn, husked
  • Optional: 2 tablespoons fresh cilantro, chopped finely
  • Chili butter
  • ¼ cup butter
  • 1 teaspoon chili powder
DIRECTIONS:
  1. Heat the grill up to high and let it warm up to 500°. Meanwhile husk the corn, removing the silk and outer leaves. Place the naked corn on the grill and rotate every few minutes until each side is lightly charred, for 10-15 minutes total.
  2. Chili butter *must be made 4+ hours in advance*
  3. Place the butter and chili powder in an oven proof container and place in a hot oven (preheated to 325°) until melted, up to 5 minutes or so. Remove and whisk it around so that the spices are evenly distributed, then pour into small silicone containers (mini muffin liners or ice cube trays are ideal). Refrigerate until it hardens up, allowing at least 3-4 hours. The butter can also be melted in a skillet over the stove or in the microwave but be careful that it does not get hot enough to boil or burn, both of which have negative effects on the flavour. And it can be strained right after it's melted for a more professional looking, evenly coloured butter.
Recipe by Love from the Land at https://www.lovefromtheland.com/grilled-corn-cob/