Recipe - Southwestern Corn Butter

4 (up to)
6 Ears fresh corn
1 cup Butter (I prefer real
butter; not margarine)
One fourth teaspoon Cumin
1 tablespoon Garlic powder
1 teaspoon Cayenne powder
2 tablespoon Lemon or lime juice
1 teaspoon Fresh cilantro or
1 tablespoon Dried cilantro
Salt and pepper to taste

Date: Tue, 26 Mar 1996 10:04:57 0600

From: "Goslowsky, George" gjgoslow@ingr.com
For those of us in the South (Huntsville, AL), we never truly retire the
grill for the winter. But in my house, we will crank it up more often now,
from 1 or 2 times a week to 5 6 times a week. When I get crankin',
NOTHIN' is safe from going on the grill, so my daughter keeps a close eye
on her dog. Hmmmmm, I've wokked my dog, so... never mind, too much hair to
shave first. Anyway, here is a recipe for cornonthecob that y'all might
like :

Mix all ingredients in a nonreactive bowl and allow to sit at room temp.
for about One half hr. (give it some privacy huh. The flavors have just married
and it's their honeymoon ;). Shuck the corn (or damn it, or curse it
however), slather with the butter and grill immediately about 5 min. per
side (corn, being round, I figure has 4 sides/quarters). Use the leftover
butter at the table.

CHILEHEADS DIGEST V2 #278

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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