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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From an episode entitled Emeril Salutes Houston back in 2002 we've used this butter on ALL our grilled corn. Ingredients:
4 ears fresh corn (in their husks) |
4 tablespoons unsalted butter, softened |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 lime, quartered |
2 tablespoons minced fresh cilantro leaves |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano leaves |
1 tablespoon dried thyme |
Directions:
1. Pull back the husks and remove the silk. Pull the husks back into place. Soak in a large bowl of water for at least 2 hours. Remove and drain on paper towels.
2. Preheat the grill.
3. MAKE Creole Essence:
4. 2 1/2 tablespoons paprika
5. 2 tablespoons salt
6. 2 tablespoons garlic powder
7. 1 tablespoon black pepper
8. 1 tablespoon onion powder
9. 1 tablespoon cayenne pepper
10. 1 tablespoon dried leaf oregano.
11. 1 tablespoon dried thyme
12. In a small bowl, mix the butter, 1 tsp of the Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.
13. Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
14. Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.
15. Combine all essence ingredients and store airtight.
16. Yield: about 2/3 cup.
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