Sweet corn in the husk
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Corn ears, medium | |
| Albuquerque butter | ||
| 8 | tablespoons | Butter; room temperature |
| 2 | tablespoons | Chives, fresh; minced |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Cumin, ground |
| 1 | tablespoon | Oregano, fresh |
| Pepper, black; to taste | ||
| --- The New Basics Cookbook | ||
| Rosso & Lukins Submitted By | ||
| 4 | AUG 1995 124217 ~0600 | |
Directions
ALBUQUERQUE BUTTER
Calories per serving: 285 Fat grams per serving: 23 Approx. Cook Time: 0:45
Prepare the coals for grilling. Soak the unhusked corn in a large pot of cold water for 15 minutes. Then peel the husks halfway down and remove and discard the silk. Rub the exposed kernels with 2 tablespoons of the butter. Then replace the husks, and wrap each ear of corn in a double thickness of aluminum foil. Arrange the corn directly on moderately hot coals. Turn them a quarter turn every 10 minutes, and cook for a total of 35 minutes. Carefully remove the foil and husks, and serve the corn with the remaining butter alongside. Albuquerque Butter: Combine all ingredients in a small bowl, and mix well. This will keep, covered, in the refrigerator for two days.^T
WARING@... (SAM WARING) On