| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
2 |
Servings |
INGREDIENTS
| 4 |
|
Corn ears, medium |
|
|
Albuquerque butter |
| 8 |
tb |
Butter; room temperature |
| 2 |
tb |
Chives, fresh; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cumin, ground |
| 1 |
tb |
Oregano, fresh |
|
|
Pepper, black; to taste |
|
|
— The New Basics Cookbook |
|
|
Rosso & Lukins Submitted By |
INSTRUCTIONS
ALBUQUERQUE BUTTER
Calories per serving: 285 Fat grams per serving: 23 Approx. Cook Time:
0:45
Prepare the coals for grilling. Soak the unhusked corn in a large pot of
cold water for 15 minutes. Then peel the husks halfway down and remove and
discard the silk. Rub the exposed kernels with 2 tablespoons of the
butter. Then replace the husks, and wrap each ear of corn in a double
thickness of aluminum foil. Arrange the corn directly on moderately hot
coals. Turn them a quarter turn every 10 minutes, and cook for a total of
35 minutes. Carefully remove the foil and husks, and serve the corn with
the remaining butter alongside. Albuquerque Butter: Combine all ingredients
in a small bowl, and mix well. This will keep, covered, in the refrigerator
for two days.^T
WARING@IMA.INFOMAIL.COM (SAM WARING) On 4 AUG 1995 124217 ~0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Beauty: an act of God”