Grilled Sweet Corn with Flavored Butters Recipe
Grilled Sweet Corn with Flavored Butters
Sweet juicy ears of corn pick up a slight smoky flavor from the grill.
Serves: 8Prep: 35 minutesTotal: 35 minutes
Serves: 8
Ingredients
- 8 ears sweet corn, unhusked
- 2 sticks butter, softened
- 1 tablespoon fresh sage leaves, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1⁄4 teaspoon dry ground mustard
- 1 clove garlic, grated
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon pepper
Directions
- Heat gas or charcoal grill to medium heat. Remove some of the larger outer leaves of the corn husks; remove as much silk as possible. Soak corn in large bowl of water.
- When grill is ready, remove corn from water and squeeze out excess water. Place on grill; grill 20 minutes or until kernels are tender, turning ears over and rotating several times for even cooking.
- To make sage butter, combine 1 stick butter, sage leaves, chives and mustard in a small bowl until well blended.
- To make barbecue butter, mix remaining 1 stick butter, garlic, chili powder, paprika, cumin and pepper in a small bowl, until well blended.
- Remove husks and serve corn with butters. Refrigerate leftovers.
Serves: 8
Ingredients
- 8 ears sweet corn, unhusked
- 2 sticks butter, softened
- 1 tablespoon fresh sage leaves, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1⁄4 teaspoon dry ground mustard
- 1 clove garlic, grated
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon pepper
Directions
- Heat gas or charcoal grill to medium heat. Remove some of the larger outer leaves of the corn husks; remove as much silk as possible. Soak corn in large bowl of water.
- When grill is ready, remove corn from water and squeeze out excess water. Place on grill; grill 20 minutes or until kernels are tender, turning ears over and rotating several times for even cooking.
- To make sage butter, combine 1 stick butter, sage leaves, chives and mustard in a small bowl until well blended.
- To make barbecue butter, mix remaining 1 stick butter, garlic, chili powder, paprika, cumin and pepper in a small bowl, until well blended.
- Remove husks and serve corn with butters. Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 25mg |
| Total Fat | 24g |
| Saturated Fat | 15g |
| Protein | 3g |
| Cholesterol | 65mg |
| Total Carbohydrate | 18g |
| Dietary Fiber | 2g |
| Sugars | 6g |
| Calories | 280 |