Grilled Corn on the Cob with a Trio of Flavored Butters
Grilled corn on the cob served with three delicious compound butters: a spicy Mexican-style butter, an Italian-inspired sun-dried tomato butter, and a luxurious truffle-garlic butter. Perfect for summer barbecues and outdoor entertaining.
Ingredients
- •8 ears yellow corn
- •1 spray Vegetable oil cooking spray
- •½ teaspoon salt
- •¼ cup butter, softened
- •1 teaspoon Worcestershire sauce
- •¼ teaspoon hot sauce
- •1 teaspoon sweet chili powder
- •1 teaspoon dried oregano
- •¼ teaspoon ground cumin
- •¼ teaspoon sweet paprika
- •¼ teaspoon garlic powder
- •¼ teaspoon onion powder
- •⅛ teaspoon chili powder
- •⅛ teaspoon salt
- •¼ cup butter, softened
- •2 ounces sun-dried tomatoes
- •2 tablespoon Italian parsley
- •2 tablespoon fresh basil
- •¼ cup butter, softened
- •2 cloves garlic
- •2 teaspoon truffle oil
- •⅛ teaspoon salt
- •⅛ teaspoon black pepper
Cooking Instructions
- 1.
Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.
12 min
- 2.
Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.
180 min
