Grilled Corn

Total Time:
44 min
Prep:
20 min
Inactive:
4 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 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
Directions
  • 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.


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