Bbq corn on the cob with mexican butter
Prep Time
Price Per Serving
Cooking Mode
8 shucked cobs de maïs
5 mL (1 tsp.) tsp. chipotle pepper Tabasco sauce ou Tabasco sauce
45 mL (3 tbsp.) tbsp. coriandre frais finement hachée
5 mL (1 tsp.) tsp. poudre de chili
jus d'un demi citron vert
15 mL (1 tbsp.) tbsp. zeste de lime finement haché
60 mL (¼ tasse) cup beurre fondu Compliments
8 shucked cobs de maïs
5 mL (1 tsp.) tsp. chipotle pepper Tabasco sauce ou Tabasco sauce
45 mL (3 tbsp.) tbsp. coriandre frais finement hachée
5 mL (1 tsp.) tsp. poudre de chili
jus d'un demi citron vert
15 mL (1 tbsp.) tbsp. zeste de lime finement haché
60 mL (¼ tasse) cup beurre fondu Compliments
Directions
1Preheat barbecue to medium.
2In a small bowl, combine butter, lime zest and juice, chili powder, coriander and Tabasco sauce. Set aside.
3Place corn cobs directly on barbecue grill, close cover and cook 10 to 15 minutes or until kernels are tender.
4Turn frequently during cooking. Remove corn from barbecue, brush with fl avoured butter and serve!
5: Replace chili powder, lime zest and juice with curry paste and a clove of minced garlic.
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Personal Note
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