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Grilled Corn with Lime Cilantro Wasabi Butter

Source: www.steamykitchen.com
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Active Time:  10 Minutes

Summer is just too hot to turn on the stove or oven inside--it’s just so much easier to make my husband bear the heat and sweat outside to grill the corn. Just kidding. I give him a cold beer and all is good.
RECIPE INGREDIENTS
1 stick of butter, softened to room temperature
zest of 1 lime
2 tablespoons finely chopped cilantro
big ‘ol squirt of wasabi paste (1 tablespoon-ish)
corn in husk
Grilled Corn with Lime Cilantro Wasabi Butter Recipe at Cooking.com
DIRECTIONS
Make the herb butter: Combine all butter ingredients. Use fork to mash and mix well. Lay a large piece of plastic cling wrap on counter. Spoon the butter on the wrap and fold plastic wrap over. Using your hands, mold and roll into a cylinder shape. I use a sushi bamboo mat and that worked really well. Place in refrigerator (or freezer if you’re in a hurry) and let chill for at least 30 minutes. This can be made up to 3 days in advance.


Grill the corn on the cob:


Preheat grill to 550 degrees F degrees. Carefully peel back some of the outer layers of husk and discard. Keep a couple of the soft, inner layers intact. If you have too many tough, outer layers, the corn takes longer to cook. Remove as much of the visible silky wisps as possible (which will burn on the grill). I like to soak the corn in water for 15 minutes.


Remove corn from water, shake off excess water. Grill on for 15-20 minutes, turning every 5 minutes to evenly char all sides. Remove the grilled corn on the cob with tongs and carefully peel back the husk (careful! it’s hot!). Top with slice of Lime Cilantro Wasabi Butter. Enjoy your deliciously grilled corn on the cob.


For step-by-step photos, please see original recipe at Steamy Kitchen.


Recipe reprinted by permission of Steamy Kitchen. All rights reserved.
Date Added: 06/10/2011
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