Prep 10 mins
Cook 30 mins
This recipe comes out of a Betty Crocker "Grill It!" magazine. It is sooo good! And sitting the corn in water for 2 hours is definitely the trick to nice crunch kernals of corn, instead of mush.
- 6 ears corn, in husks
Garlic Cilantro Butter
- 1⁄3 cup butter or 1⁄3 cup margarine, softened
- 2 tablespoons chopped fresh cilantro
- 1⁄2 teaspoon lime zest
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- Place corn (in husks) in large container; cover with cold water. Let stand 2 hours.
- Make Garlic CIlantro Butter by mixing all ingredients. Cover and refrigerate until serving.
- Heat coals or gas grill for direct heat. Cover and grill corn in husks 4 to 6 inches from medium heat 20 to 30 minutes or until corn is tender. Remove husks. Serve corn with Garlic Cilantro Butter.
I've never had cilantro and I found out I don't care for it on corn. It was a little over powering as was the cumin. I ate the corn but would not make this again. Sorry!
Wasn't sure if the silk should be removed before or after cooking, so I peeled back the soaked husks and got rid of the silk, and then closed the husks back up and tied them with string. The butter is excellent and will be used during the part of the year I have to cook the corn on the stovetop :)