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CATEGORY CUISINE TAG YIELD
Vegetables Mexican Corn(meal, Mexican, Side dishes, Vegetables 6 Servings

INGREDIENTS

6 Ears Of Fresh Corn/Husks
1/2 c Margarine Or Butter, Softened
1/2 t Grated Lime Peel
3 T Lime Juice
Red Chiles, Ground To Taste
1/2 c Margarine Or Butter, Softened
1 c Fresh Basil Leaves, LoosePack
1 T Scallion, Chopped
1 t Lemon Juice
1/4 t Salt
1/2 c Margarine Or Butter, Softened
Prepared Red Horseradish, *
1/4 t Salt

INSTRUCTIONS

Use 2 to 3 tablespoonfuls of the red horseradish or to taste.  Remove
the large outer husks from the corn turning back the inner  husks,
remove the silks.  Spread each ear with about 2 tb of the  butter
mixture of your choice.  Pull the inner husks back over the  corn and
butter and secure with fine wire so that the husks are tight  against
the ear. Grill the corn 3 inches from medium coals, turning
frequently, until done, about 20 to 30 minutes.  Serve with the
remaining butter of your choice. FLAVORED BUTTERS: Combine all
ingredients for each butter in a work bowl of a food processor or
blender and process until very smooth.  Scrape into a small dish and
serve with the corn. OVEN ROASTED CORN: Heat the oven to 475 degrees
F. Prepare the corn as above, but place in an ungreased jelly roll  pan
15 1/2 X 10 1/2 X 1-inch.  Turn frequently until done, about 30  to 35
minutes.  Miscellaneous recipes from the collection of Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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