Grilled Corn on the Cob
2
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From an episode entitled "Emeril Salutes Houston" back in 2002 we've used this butter on ALL our grilled corn.
- Ready In:
- 30mins
- Serves:
- Units:
2
People talking
ingredients
- 4 ears fresh corn (in their husks)
- 4 tablespoons unsalted butter, softened
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 lime, quartered
- 2 tablespoons minced fresh cilantro leaves
-
Creole Essence
- 2 1⁄2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried thyme
directions
- 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.
- Preheat the grill.
-
MAKE Creole Essence:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano.
- 1 tablespoon dried thyme
- 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.
- Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
- 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.
- Combine all essence ingredients and store airtight.
- Yield: about 2/3 cup.
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RECIPE MADE WITH LOVE BY
@Julie Bs Hive
Contributor
@Julie Bs Hive
Contributor
"From an episode entitled "Emeril Salutes Houston" back in 2002 we've used this butter on ALL our grilled corn."
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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!Reply
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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!Reply
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From an episode entitled "Emeril Salutes Houston" back in 2002 we've used this butter on ALL our grilled corn.
