REC: Pyle's - Corn Grilled In Its Husk w/Red Chile Butter

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<mx2 source= " MasterCook 6.0 " date= " December 10, 2000 " >

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Corn Grilled In Its Husk w/Red Chile Butter

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<RcpE name= " Corn Grilled In Its Husk w/Red Chile Butter "

author= " Southwestern Vegetarian, Stephan Pyles,p. 85 " >

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<![CDATA[

* Exported from MasterCook *

 

Corn Grilled In Husk w/Red Chile Butter

 

Recipe By :Southwestern Vegetarian, Stephan Pyles,p. 85

Serving Size : 0 Preparation Time :0:00

Categories : Corn Grill

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ears corn -- in the husk

RED CHILE BUTTER:

3 tablespoons lime juice -- freshly squeezed

1 tablespoon salt -- and also:

1 teaspoon salt

1 cup unsalted butter -- at room temperature

(2 sticks)

2 tablespoons pure red chile powder

1 tablespoon paprika

1/4 teaspoon cayenne

2 tablespoons roasted garlic puree -- see recipe

2 tablespoons chopped fresh cilantro leaves

 

Prepare the grill.

 

Soak the ears of corn in warm water for 15 minutes. Meanwhile, to prepare

the red chile butter combine the lime juice and 1 tablespoon of salt in a

small bowl and stir to dissolve the salt. Place the butter, chile powder

paprika, cayenne, garlic puree, and the remaining 1 teaspoon of salt in a

food processor and blend until combined thoroughly, scraping down the sides

as needed. Add the reserved lime juice mixture and the cilantro and blend

until incorporated. Set aside.

 

Remove the corn from the water and carefully peel the husk back, leaving

the leaves attached and intact. Remove the corn silks and spread the butter

mixture on the kernels; fold the leaves back over the corn. Wrap the corn

with foil, place on the grill over medium-high heat, and grill for 35

minutes, turning the ears every 10 minutes. Remove from the grill, unwrap

and discard the foil, and serve.

 

*Baking Variation: This dish can also be made by roasting the corn for 25

to 30 minutes at 350F.

 

Scanned and MC'd by Brenda Adams (badams007)

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2279 Calories; 193g Fat (71.7%

calories from fat); 26g Protein; 145g Carbohydrate; 21g Dietary Fiber;

496mg Cholesterol; 8663mg Sodium. Exchanges: 9 1/2 Grain(Starch); 0 Lean

Meat; 1/2 Fruit; 37 Fat.

 

NOTES : (Can use oven rather than grill, see *.) This is great side for

barbecued food and makes a striking visual presentation not only because

the corn husks are kept intact, but also because the red-flecked butter

spread on the corn contrasts with the bright yellow kernels. The smoky

flavor of the corn gives a further interesting twist to an old standby.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Corn

</CatT>

<CatT>

Grill

</CatT>

</CatS>

<IngR name= " corn " unit= " ears " qty= " 8 " >

<IPrp>

in the husk

</IPrp>

</IngR>

<IngR name= " RED CHILE BUTTER: " code= " S " ></IngR>

<IngR name= " lime juice " unit= " tablespoons " qty= " 3 " >

<IPrp>

freshly squeezed

</IPrp>

</IngR>

<IngR name= " salt " unit= " tablespoon " qty= " 1 " >

<IPrp>

and also:

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " unsalted butter " unit= " cup " qty= " 1 " >

<IPrp>

at room temperature

</IPrp>

</IngR>

<IngR name= " (2 sticks) " code= " T " ></IngR>

<IngR name= " pure red chile powder " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " paprika " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " cayenne " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " roasted garlic puree " unit= " tablespoons " qty= " 2 " >

<IPrp>

see recipe

</IPrp>

</IngR>

<IngR name= " chopped fresh cilantro leaves " unit= " tablespoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

Prepare the grill.

</DirT>

<DirT>

Soak the ears of corn in warm water for 15 minutes. Meanwhile, to prepare

the red chile butter combine the lime juice and 1 tablespoon of salt in a

small bowl and stir to dissolve the salt. Place the butter, chile powder

paprika, cayenne, garlic puree, and the remaining 1 teaspoon of salt in a

food processor and blend until combined thoroughly, scraping down the sides

as needed. Add the reserved lime juice mixture and the cilantro and blend

until incorporated. Set aside.

</DirT>

<DirT>

Remove the corn from the water and carefully peel the husk back, leaving

the leaves attached and intact. Remove the corn silks and spread the butter

mixture on the kernels; fold the leaves back over the corn. Wrap the corn

with foil, place on the grill over medium-high heat, and grill for 35

minutes, turning the ears every 10 minutes. Remove from the grill, unwrap

and discard the foil, and serve.

</DirT>

<DirT>

*Baking Variation: This dish can also be made by roasting the corn for 25

to 30 minutes at 350F.

</DirT>

<DirT>

Scanned and MC & apos;d by Brenda Adams (badams007)

</DirT>

</DirS>

<Note>

(Can use oven rather than grill, see *.) This is great side for barbecued

food and makes a striking visual presentation not only because the corn

husks are kept intact, but also because the red-flecked butter spread on

the corn contrasts with the bright yellow kernels. The smoky flavor of the

corn gives a further interesting twist to an old standby.

</Note>

</RcpE></mx2>