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

Coco Lezzone
Italy
by Steve Zaillian

steve_zaillian.jpg The first time I ate at Coco Lezzone in Florence, it was at the invitation of film producer Dino De Laurentiis, who knows a thing or two about Italian cooking:

(1) He created the gourmet...

Read more...
Mozza Mozza
Los Angeles
by Maia Harari

ImageMario Battali’s newest haunt in L.A.

Mozza Osteria, Mario Battali’s newest adjunct to his Mozza Pizza just opened on Melrose, just west of Highland. Though most new restaurants in LA advertise...

Read more...
My Comfort Zone
Los Angeles
by Sara Mohazzebi

darya painting sm
In Persian, Darya means sea
Darya in West L.A. 

 

I wish my comfort food was as simple as mac and cheese or ice cream with chocolate sauce and gobs of whipped cream.  But I grew up with a...

Read more...
Pettino
Italy
by Michael Tucker

pettino.jpgI ate a perfect dish the other day and I was lucky enough to be with friends who were able to document the whole experience.

Trista and Cappy have visited us before in Umbria and they are on the...

Read more...