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Grilled Corn with Spicy Chili Butter




Source of Recipe


Cook's Illustrated


Recipe Introduction


"Sautéing the spices with the butter and garlic brings out their flavor. Because salt does not dissolve readily in butter, it's best to serve the salt on the side.

To prepare the corn for grilling remove all but the innermost layer of the husk. Then, use scissors to snip off the tassel, or long silk ends, at the tip of the ear."



List of Ingredients




6 tablespoons unsalted butter

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon chili powder
1/2 teaspoon ground cumin

1/2 teaspoon paprika
1/8 teaspoon cayenne pepper


8 ears fresh corn
1 lime, cut into 8 wedges
Salt


Recipe



1. Melt the butter in a 10-inch skillet over medium heat. When the foam subsides, add the garlic, chili powder, cumin, paprika, and cayenne and cook until fragrant, about 1 minute. Turn off the heat and set aside.

2. Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.

3. Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the butter mixture.

4. Serve immediately, with the lime wedges and salt to taste.