Sweet Corn With Lime butter
Sweet Corn with Lime Butter
Soak whole, unshucked ears of corn in water for a few hours or
overnight.
Place ears of corn over charcoal or in the ashes of a barbecue
pit.
Rotate the ears about every 5 minutes to avoid burning on one
side.
They will be ready in about 30 minutes, when the husks are
beginning to scorch on all sides and the interior is steaming.
Lime Butter
3/4 cup (1 1/2 sticks) butter, softened
2 tablespoons fresh Mexican lime juice
Salt, to taste
Mash butter and lime juice together with a fork.
Add salt and
blend.
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