41 minutes ago
Friday, July 2, 2010
You will need a lot of napkins for this side dish.
Sweet summer corn with chili lime butter. Lip smacking delicious.
You can grill the corn in their husks or boil them for 5 minutes in water.
The butter keeps well in the fridge for a week, and in the freezer for a month.
Chili Lime Butter:
1/2 stick of butter, softened at room temperature
1 tsp chili powder blend of your liking
zest of a lime
In a bowl, mix the softened butter with the zest and chili powder.
With a rubber spatula, lay the butter onto a piece of plastic wrap and roll into a cylinder shape.
Refrigerate for an hour until the butter has hardened and is ready to slice.
After your corn is cooked, transfer the cobs to a platter and coat with the butter pats.
An easier way to butter corn is after the corn is cooked, drain the water out of the pan and put the corn back into the pan.
Place some butter into the pan and heat on low, turning the corn to coat with tongs.
This coats the corn evenly.