| 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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