Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Grilled Corn with Shadon Beni Butter




Source of Recipe


Post Gazette


Recipe Introduction


Trinidad


List of Ingredients




8 ears of corn (the larger and older the better)
8 tablespoons (1 stick) salted butter, at room temperature
3 tablespoons finely chopped fresh culantro or cilantro (we used cilantro)
2 scallions, both white and green parts, trimmed and minced
1 clove garlic, minced
Freshly ground black pepper, to taste



Recipe



Preheat the grill to high. Shuck the corn and set aside while you prepare the shadon beni butter.

Place the butter, culantro, scallions, garlic and pepper in a food processor and process until smooth. Transfer to a bowl. Alternatively, if the herbs and garlic are minced really fine, you can stir them right into the butter in the bowl.

When ready to cook, oil the grill grate. Arrange the corn on the hot grate and grill, turning with tongs, until nicely browned all over, 8 to 12 minutes. As the corn cooks, brush it occasionally with the butter. Remove from grill and brush once more with the butter. Serve immediately. Serves 8.




"The Barbecue! Bible" by Steven Raichlen