Slather a zesty, smoky flavored butter on freshly cooked corn on the cob.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Combine the butter with the lime zest, mint, chile powder, garlic, paprika and 1/2 teaspoon salt in a bowl until mixed evenly. Spoon the butter onto the long side of an 8-inch-square piece of plastic wrap, leaving a bit of space at the edge and on the ends. Cover with the extra plastic and roll up into a log, twisting the ends as you go. Refrigerate until ready to serve. Keep in the refrigerator for up to a week, or in the freezer for 2 months.

Pour the milk and 4 cups water into a Dutch oven and add the sugar, if desired. Bring to a simmer over medium-high heat.

Peel back the husks of the corn, keeping them attached, and remove all the silks. Close the husks around the corn. Place in the liquid and cook until the kernels are tender, 10 to 15 minutes depending on the freshness of the corn. Open the husks and top each corn with pat of the chile butter. Serve hot.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Perfectly Grilled Corn on the Cob

Recipe courtesy of Bobby Flay

Oven Roasted Corn on the Cob

Recipe courtesy of Tyler Florence

Corned Beef

Recipe courtesy of Alton Brown

Corn Chowder

Recipe courtesy of Tyler Florence

Corned Beef Hash

Recipe courtesy of Crown Decorative Products Ltd.

Deconstructed Mexican Style Corn

Recipe courtesy of Chris Santos

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Fresh Corn Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories