Husk-Roasted Corn with Cilantro Butter Recipe
Once you’ve mastered the basic technique for roasting corn on the grill, there is no limit to the flavor variations you can create. This version showcases tangy cilantro and chili spices.
Ingredients
| 1 | cup | butter |
| 3/4 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| 1/2 | teaspoon | chili powder |
| 1/2 | cup | cilantro leaves |
| 8 | ears | golden corn with husks |
| ~ | water | |
| 3 | limes, cut into wedges |
Directions
Cut eight six-inch pieces of kitchen string and soak them in water for 15 minutes.
- Place the butter, salt, pepper, and chili powder in a saucepan over medium-high heat. Sir until the butter melts.
- Remove from the heat and add the cilantro leaves. Set aside.
- Remove the top layer of husks from the corn, leaving the last layer in place.
- Pull the husks back gently and cut away ½-inch of the tip of the corncob with a sharp knife. Pull the husk back up over the end of the corn.
- Fill a spacious bowl with cold water and soak the corn for 30 minutes. (This prevents burning during the grilling process.)
- Remove from the water, drain, and pat dry.
- Gently pull the husks back and paint each cob with the cilantro butter. After finishing, cover the corn with the husks and tie the ends with the soaked kitchen string.
- Place the corn on your barbeque or in a grill pan set over medium heat and cook until the husks have grill marks on them.
- Serve with lime wedges.
