- For the Butter:
- 1 cup butter, softened
- 2 tablespoons grated orange zest
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- For the Corn:
- 8 ears corn-on-the-cob with husks
- Oil, for brushing husks
FOR THE BUTTER:
Place the butter in a food processor with the orange zest, nutmeg, cinnamon and cardamom and process until combined. Refrigerate until ready to use.
FOR THE CORN:
Remove and reserve dark green outer husks from corn. Peel away light green inner husks, leaving them attached to base of cobs. Remove silk, replace husks to cover cobs and tie with reserved leaves. Soak corn in water for 30 minutes. Place corn on barbecue for about 30 minutes, turning frequently and brushing with oil. Serve corn with butter.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
303 calories; 26g total fat; 62mg cholesterol; 17mg sodium; 18g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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