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
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):
- 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
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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By sro327_5943839
Greensboro, MD
on July 03, 2009
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This corn is always a hit when I serve it and I have requests for it all the time! After the first time I made it, I find it much easier to completely husk the corn and then grill it. I then butter the corn with the seasoned butter, add the lime juice, cilantro and watch it disappear!.
By smossnashville_...
Nashville, TN
on July 22, 2007
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This was really yummy. The husk/de-silking process was a pain, but even though I wound up tearing most of the husks off and leaving some of the silk, it was fine. I used softened butter to mush up with the Essence and applied with a basting brush - very easy. The amount of cayenne in the Essence made me a bit wary, so I backed off by about half. Will probably go back and add some to what's left.
By jweeks717_7793433
copperas cove, TX
on June 10, 2007
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this recipe packs a powerfull flavor with very little preparation. Emeril has combined elegant flavors (that you could find in fine dining with easy to do country cooking!!
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