Corn Husk Handles

  • Level: Easy
  • Yield: 8 servings
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Ingredients

8 ears fresh corn with stalk attached

Herb Butter, recipe follows

Chili Butter, recipe follows

Curry Butter, recipe follows

Herb Butter:

1 ounce mixed fresh green herbs, such as tarragon, chives, basil, and parsley leaves

1/2 pound (2 sticks) unsalted butter, at room temperature

Coarse salt and freshly ground black pepper

Chili Butter:

1/2 pound (2 sticks) unsalted butter, at room temperature

1 1/2 tablespoons ground chili powder, such as arbol, ancho, or New Mexico

Coarse salt and freshly ground black pepper

Curry Butter:

1/2 pound (2 sticks) unsalted butter, at room temperature

1 1/2 tablespoons curry powder

Coarse salt and freshly ground black pepper

Directions

  1. Buy corn that has the stalk still attached; it makes a sturdier handle. If the corn has a dried or brownish outer layer of husk, remove. Peel back the remaining husk, and remove 1 strip of the husk. Tie it around the others to create a handle. 
  2. Spray the corn with a mist of water to prevent it from burning. Place on a grill over indirect heat. Grill corn, turning frequently, for a few minutes on each side, until almost brown. If the corn husks start to burn, spray with more water. 

Herb Butter:

  1. Bring a small pot of salted water to a boil. Blanch the herbs; transfer to a bowl of ice water to stop cooking. Squeeze excess water from herbs; mince with a sharp knife. Transfer herbs to the bowl of a food processor, add butter, process until well combined and butter is green; season to taste. Transfer herb butter to plastic wrap and refrigerate or freeze until firm. 

Chili Butter:

  1. Place butter in a small bowl. Add the chili powder, and combine thoroughly. Season with salt and pepper. Transfer to plastic wrap, and refrigerate or freeze until firm. 

Curry Butter:

  1. Place butter in a small bowl. Add the curry powder, and combine thoroughly. Season with salt and pepper. Transfer to plastic wrap, and refrigerate or freeze until firm. 
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