los angeles guest suites

 

pom couscous

pom steak

oftt

Grilled Chili Butter Corn on the Cob

Print Email

1 tablespoon butter, melted
1 teaspoon minced garlic, or more to taste
1/2 teaspoon chili powder, or more to taste
4 ears of corn, unshucked

Combine butter, garlic and chili powder in a small bowl. Mix well and set aside.

Soak unshucked corn in cool water for 15 minutes. Drain corn, then carefully pull back the husks without removing them on the stem end. Carefully remove the silks.

Brush the chili butter onto each ear, then smooth husks back over the corn. You may tie kitchen string around the ears of corn to secure the husks, but it is not necessary. Prepare the grill.

Put the ears directly on the grill and cook 15 to 20 minutes, turning once. Watch carefully to make sure the husks do not catch fire.

Restaurant News

Morels in the Grove
Los Angeles
by Carolan Nathan

morelsoutside.jpgIt seems everywhere we look nowadays, our eyes light upon a charming French style eaterie, usually simple as that is the underpinning of any bistro of repute. I, for one, am glad of this trend...

Read more...
Snapshot: Za at Kendall Square in Cambridge, MA
Boston
by Kitty Kaufman

zasaladWe've had lunches up and down Third Street and we like eating outside. Le bébé is now a contributing eater and she gives Za her approval for whatever she got her hands on which was everything on...

Read more...
"Breakfast at Berthillon"
Paris
by Brenda Athanus

paris_france-interior.jpg When was the last time you ate something that made time stop and took you back to your childhood? Berthillon  in Paris is a dreamy ice cream shop on the Isle St. Louis that will do just...

Read more...
Two Stars, One Incredible Experience
Europe
by James Moore

spain1.jpgI was recently in Spain for Madrid Fusion, one of Spain's biggest gastro-festivals that included a “who’s who” of culinary heavyweights from Spain and elsewhere, including Ferran Adrià (who...

Read more...