Ummm, we had our first corn of the season tonight. I grilled it in the husk on the gas grill. Just before serving, I removed the husks and silk, and reheated the corn on the grill, brushing with chile-lime butter. Fabulous. I cooked extra corn, then cut it off the cob for chicken and corn tacos tomorrow.
Chili-Lime Butter
1/2 stick of unsalted butter
1/2 t sea or kosher salt
juice of 1/2 lime
1/4 t cayenne pepper, ground
Melt the butter, stir in the seasonings and lime, and brush over the corn. The butter would make a good basting sauce for grilled meat.
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from my companion in excellence, Laura of Urban Hennery
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- Rural living as seen by two educators living the good life in mid-coast Maine. With chickens.
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from my companion in excellence, Laura of Urban Hennery
3 comments:
we're going out in few minutes, we'll have to get some & try your recipe!!
Let me know what you think. Even Dan liked it, and he's still in spicy food training.
Well, I didn't have a lime, but I had butter and habanero (I'm sure I didn't spell that right) lime salsa from Trader Joe's. So I thought, What the heck, I'll smear some on an ear. Four ears later, I put it on microwaved new potatoes, too.
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