I had planned to make Mexican seasoned pulled pork tacos one night for dinner and my P.S. decided we needed to grill corn as well. The corn didn’t seem to fit my Mexican theme, but I looked online and found that people were using flavored butters on their corn and that would be my connecting link. I’d make Mexican butter!
Technically I would be basting the grilled corn with the Mexican butter, but it sounded so good I couldn’t wait. I found a combination of seasonings and flavorings for my butter and measured them into a small ramekin. I added the butter and put the dish in the microwave for 20 seconds. Still not fully melted I gave it about 15 more seconds and it was perfect.
I stirred the butter mixture well and waited for my P.S. (Proud Searer/hubby) to bring in the grilled corn. I’d husked and cleaned it well for him and he simply laid it on the grill and turned it every few minutes. The corn turns out excellent with no further fuss, usually. We like it straight up, no salt or butter necessary. But this time we were going Mexican.
Corn grilled, we put it into a Ziploc container and basted it with the butter using a basting brush. I coated and re-coated the corn until I’d used most of the basting butter.
I’d already heated the Mexican pork for the tacos.
I chopped the rest of the ingredients and laid them out so we could make our own tacos.
Tacos made, we added cobs of corn to our plates and enjoyed our Mexican dinner. The corn was beyond delicious! I’d forgotten how decadent it was to have melted butter dripping off the cobs as we chomped our way down the rows of corn. The seasonings were just right; not too spicy and not too bland. Our corn disappeared much too quickly!
It’s probably not so healthy to go back to eating buttery goodness on our corn every time, but it’s great to have a way to make corn on the cob an ultra special treat occasionally!
Grilled Corn with Mexican Herb Butter
5-6 ears sweet corn, leaves and silk removed
4 tablespoons butter
1/2 tsp paprika
1 tsp cayenne pepper (I used just a large pinch)
1/2 tsp cumin
1 garlic clove, peeled and minced
1/2 tsp brown or white sugar
1 tsp salt
1 fresh lime
1/2 tsp black pepper
1/4 cup fresh cilantro; finely chopped
More lime for garnish
Husk corn and remove silks.
Melt the butter and stir in seasonings, sugar, garlic, juice of 1 lime, salt, pepper and chopped cilantro. Mix thoroughly and set aside.
Grill corn, turning every 2 minutes until the ears are browned lightly in places all around. It doesn’t take long, maybe 6 minutes total.
Brush the corn with the butter mix all over and serve with small corn skewers. Serve with extra wedges of lime.
Covers about 6 ears
Adapted from Eat Drink Daily.