Recipe for Corn On The Cob With Flavored Butters

Ingredients

8 ears freshly picked corn in
1 husks
8 tablespoon flavored butter (any of
1 following
----ANCHOVY BUTTER----
1/2 cup unsalted butter, room temp
1 tablespoon fresh lemon juice
4 anchovy filets, drained &
1 finely chopped
1 tablespoon finely snipped fresh chives
----JALAPENO BUTTER----
1/2 cup unsalted butter, room temp
2 jalapeno peppers, seeded &
1 finely minced
1/2 teaspoon ground cumin
----CURRY BUTTER----
1/2 cup unsalted butter, room temp
2 tablespoon good-quality curry powder

Instructions

CORN: Prepare hot coals for grilling the corn. Peel back, but do not remove, the husks from the ears of corn. Remove the silk. Spread each ear with 1 T of the flavored butter. Rewrap each ear of corn in its husk and then wrap in aluminum foil. Grill the corn about 4" from the hot coals, turning frequently, for about 30 minutes. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins. ANCHOVY BUTTER: Beat the butter and lemon juice with an electric mixer until blended. Beat in the anchovies and chives. Refrigerate covered until ready to use. (About 3/4 cup) JALAPENO BUTTER: Beat the butter with an electric mixer until light. Beat in the jalapeno peppers, then the cumin. Refrigerate covered until ready to use. (About 1/2 cup) CURRY BUTTER: Beat the butter and curry powder with an electric mixer until blended. Refrigerate covered until ready to use. (About 1/2 cup)





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