Now that we are finally getting a chance to Egg some of the best corn of the season, I had to share a recipe I found in my Williams-Sonoma "vegetables" cookbook.[p]Chile-Lime Butter:
1 stick of unsalted butter at room temperature
3 cloves garlic, minced or run thru a garlic press
1 tsp. mild chile powder (preferable New Mexican)
Large pinch of paprika
Large pinch of ground cumin
2-3 Tbl. chopped fresh cilantro
salt and freshly ground pepper to taste
juice of 1/2 lime
1 Tbl. olive oil
Work all the ingredients thoroughly into the soft butter with a fork or wooden spoon.[p]Refrigerate the blend at least 30 minutes for the flavors to meld and
let sit at room temperature for 30 minutes before using.
If the lime juice separates out upon standing, stir to reblend.
They suggest husking the corn and spreading heavily with the butter mixture and then cooking right on the grill until the kernals just begin to char. I prefer to cook in the husk and put on afterwards.
In either case, this concoction is wonderful! Hope you enjoy.[p]K~G