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Recipe: Grilled Corn with Hot Lips Chili Butter

Side Dishes - Vegetables
GRILLED CORN WITH HOT LIPS CHILI BUTTER

8 fresh ears of corn
Vegetable oil for brushing
FOR THE CHILI BUTTER:
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon chili powder
Pinch ground cayenne pepper
1/4 teaspoon sugar
1/2 teaspoon kosher salt
2 tablespoons minced fresh cilantro

Prepare a hot fire in a charcoal grill or preheat a gas or electric grill on high.

Pull back the husk from each ear of corn without actually removing it. Remove the silk, then re-cover the corn with the husk. Run water into the ears of corn, drain the excess, and twist the husks at the top to close. Set aside.

To make the chili butter, combine the ingredients thoroughly in a small bowl, and set aside.

WHEN READY TO GRILL:
Brush the grill grate with vegetable oil. Put the corn directly over the hot fire. Grill for about 20 minutes, turning several times to grill all sides.

Remove from the grill and pull back and discard the husks, or knot them for that oh-so-rustic-chic look. Generously brush the corn with the chili butter. Serve hot.

Makes 6 servings
Source: Dressed To Grill by Karen Brooks, Diane Morgan and Reed Darmon
MsgID: 171604
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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