Recipe #1716
Chili Corn
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 25 min |
6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 12 ears of corn, husked
- 1/2 cup (125 mL) butter*, softened
- 2 tsp. (10 mL) Irresistibles ground cumin*
- 2 tsp. (10 mL) chili powder
- 2 cloves garlic, chopped fine
- 2 tsp. (10 mL) minced fresh coriander.
Preparation
Mix butter, cumin, chili powder, garlic and coriander together in a small bowl. Set aside.
Preheat barbecue to medium.
Gently pull back husk, leaving it attached at the base. Remove all corn silk.
Baste each ear with a little chili butter and pull up the husk, tying the ends with wet string.
Arrange ears on grill and close the lid.
Cook, turning frequently, about 20 minutes or until leaves blacken and kernels are tender.
Serve immediately.
Suggestion
Vary the flavourings used in the butter: basil, fine herbs, curry powder.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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