- 4 ears yellow or white corn in their husks
- 4 tablespoons unsalted butter, softened
- 1 teaspoon Essence, recipe follows
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 lime, quartered
- 2 tablespoons minced fresh cilantro leaves
- Essence (Emeril's Creole Seasoning):
- 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 leaf oregano
- 1 tablespoon dried thyme
Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for at least 2 and up to 4 hours. Remove and drain on paper towels.
Preheat the grill.
In a small bowl, mix the butter, 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.
Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
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.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe courtesy of Emeril Lagasse, 2002
Recipe courtesy of Bobby Flay