Grilled Corn with Spiced Butter

July 27, 2009

 

Categories:
Dinner, Local Eating, Side Dishes, Summer


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Short and sweet–like summer.

Grill corn, turning often until browned on all sides, about 6 minutes.

In the meantime, melt butter (about 1 tbsp for every 2 ears). Add a pinch of spice, to suit your taste.*

Pour warm butter over corn and serve immediately.

[You could also cut the kernels into a large serving bowl, pour butter over them, and serve with a spoon.]

*For example, you might try toasting:

1 tbsp each coriander, fennel and cumin seeds coriander seeds
½ tsp each cardamom seeds and whole cloves
2-4 dried red chilies (like cayenne)

blending them, then adding

1tbsp ground tumeric
and some ground cinnamon.

Use about 1 tsp of spice mix for each tablespoon of butter.

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