Total Time
30mins
Prep 10 mins
Cook 20 mins

From an episode entitled "Emeril Salutes Houston" back in 2002 we've used this butter on ALL our grilled corn.

Ingredients Nutrition

Directions

  1. Pull back the husks and remove the silk. Pull the husks back into place. Soak in a large bowl of water for at least 2 hours. Remove and drain on paper towels.
  2. Preheat the grill.
  3. MAKE Creole Essence:
  4. 2 1/2 tablespoons paprika
  5. 2 tablespoons salt
  6. 2 tablespoons garlic powder
  7. 1 tablespoon black pepper
  8. 1 tablespoon onion powder
  9. 1 tablespoon cayenne pepper
  10. 1 tablespoon dried leaf oregano.
  11. 1 tablespoon dried thyme
  12. In a small bowl, mix the butter, 1 tsp of the Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.
  13. Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
  14. Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.
  15. Combine all essence ingredients and store airtight.
  16. Yield: about 2/3 cup.
Most Helpful

3 5

Good, but not as good as I hoped it would be. Perhaps I over cooked the corn, but we really couldn't taste much of the delicious spiced butter on the corn after grilling. I will probably boil the corn next time, then slather the spiced butter over the top before eating. The Creole Essence recipe is good to have, though. Thanks for posting, Julie!

5 5

Lovely recipe! I actually used 1/4 teaspoon in place of the tablespoons and it made more then I needed but not a ton. This is a fabulous and easy recipe. Thanks for posting!