Think beyond just butter to spice up seasonal corn on the cob

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Think beyond just butter to spice up seasonal corn on the cob

Grilled Corn on the Cob with Mexican Butter


Ingredients:


12 ears corn, shucked
1 stick unsalted butter, softened
2 tablespoons chopped fresh cilantro
2 teaspoon ground cumin
¾ teaspoon salt
1 lime, juiced

Method:


Heat grill until medium hot.
Combine butter with cilantro, cumin and salt. Smear about a tablespoon of butter mixture onto each ear of corn.
Squeeze a little lime onto each ear, then wrap in tin foil like a burrito so nothing leaks out. Continue with the remaining corn.
Place all the ears on the grill and let cook for 4-5 minutes, turning every minute or so.
Let cool for 5-10 minutes before eating.

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