Grilled Corn on the Cob
From an episode entitled "Emeril Salutes Houston" back in 2002 we've used this butter on ALL our grilled corn.
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INGREDIENTS
Nutrition- 4
- 4
- 1⁄4teaspoon salt
- 1⁄8teaspoon fresh ground black pepper
- 1
- 2tablespoons minced fresh cilantro leaves
Creole Essence
- 2 1⁄2tablespoons paprika
- 2tablespoons salt
- 2tablespoons garlic powder
- 1tablespoon black pepper
- 1tablespoon onion powder
- 1tablespoon cayenne pepper
- 1tablespoon dried oregano leaves
- 1tablespoon dried thyme
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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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