Grilled Corn on the Cob with Chile-Molasses Butter
Serves: 6-8
Wine Pairing: Any of the Reds in this Month's Selections
This simple mixture gives regular corn on the cob a sticky, sweet, smoky, salty and spicy kick.
6-8 ears of fresh sweet corn on the cob, shucked
1/2 cup (1 stick) of butter
1/2 tsp good chile powder or smoked paprika
1 Tbsp. dark molasses
1/4 tsp salt
- Melt butter gently in a sauté pan or microwave-safe bowl in the microwave. Stir in molasses, then the salt and chile powder a bit at a time, tasting for your preference as you go. Adjust amounts as necessary if you prefer it a little sweeter, spicier or saltier.
- Grill corn on the cob on a hot grill, turning every few minutes to get nicely charred grill marks. (About 7 min total.)
- With a barbecue brush, evenly coat each ear of corn just before serving.
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