Grilled Coriander Corn
Makes 4 servings
|4||ears fresh corn|
|3||tablespoons butter or margarine, softened|
|1||teaspoon ground coriander|
|1/8||teaspoon ground red pepper|
- Pull outer husks from top to base of each corn; leave husks attached to ear. (If desired, remove 1 strip of husk from inner portion of each ear; reserve for later use.) Strip away silk from corn.
- Place corn in large bowl. Cover with cold water; soak 20 to 30 minutes.
- Meanwhile, prepare grill for direct cooking.
- Remove corn from water; pat kernels dry with paper towels. Combine butter, coriander, salt and ground red pepper in small bowl. Spread evenly with spatula over kernels.
- Bring husks back up each ear of corn; secure at top with paper-covered metal twist-ties. (Or, use reserved strips of corn husk to tie knots at the top of each ear, if desired.)
- Place corn on grid. Grill corn, on covered grill, over medium-hot coals 20 to 25 minutes or until corn is hot and tender, turning halfway through grilling time with tongs.
For ember cooking, prepare corn as recipe directs, but omit soaking in cold water. Wrap each ear securely in heavy-duty foil. Place directly on coals. Grill corn, in covered grill, on medium-hot coals 25 to 30 minutes or until corn is hot and tender, turning every 10 minutes with tongs.
Check out more recipes for Vegetable Side Dish