No matter what time of year it is corn is the one veggie that is always available. Corn is a great source of fiber, folate, vitamin C and just in case you didn’t know it already, it’s a wonderful source for whole grains! If those reasons aren’t enough, sweet corn is DELICIOUS! We eat corn year round and I have even shared how to cook corn on the grill in previous posts. Today I’m going to share a recipe I got for the SunshineSweetCorn.com site for a unique flavored butter recipe to add to your corn (grilled or not).
Grilled Corn with Hotlips Chili Butter
Diane Morgan—Author ofDressed to Grill
- ¼ cup (4 tablespoons) butter, softened
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon sugar
- Pinch ground red pepper
- 6 ears fresh supersweet corn, husked
Preheat outdoor grill or broiler. In a small bowl, combine butter, cilantro, salt, chili powder, sugar and ground red pepper. Brush corn lightly with mixture; grill, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes. Remove to platter; brush with remaining chili butter. Serve with grilled chicken and red pepper kabobs, if desired.
YIELD: 6 portions
When I have left over corn I cut it off the cob and mix it with the Hotlips Chili Butter. It’s delicious even left over. Here is a great video that tells you exactly how to take corn off the cob with ease:
Disclosure: I wrote this review while participating in a blog tour by Mom Central Consulting on behalf of Sunshine Sweet Corn. I was reimbursed to purchase Sweet Corn and received a promotional item to thank me for taking the time to participate.