Grilled Corn On The Cob

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 ears fresh corn (in their husks)
• 4 tablespoons unsalted butter, softened
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 lime, quartered
• 2 tablespoons minced fresh cilantro leaves
• 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 oregano leaves
• 1 tablespoon dried thyme

Recipe

• 1 pull back the husks and remove the silk. pull the husks back into place. soak in a large bowl of water for at least 2 hours. remove and drain on paper towels.
• 2 preheat the grill.
• 3 make creole essence:
• 4 2 1/2 tablespoons paprika
• 5 2 tablespoons salt
• 6 2 tablespoons garlic powder
• 7 1 tablespoon black pepper
• 8 1 tablespoon onion powder
• 9 1 tablespoon cayenne pepper
• 10 1 tablespoon dried leaf oregano.
• 11 1 tablespoon dried thyme
• 12 in a small bowl, mix the butter, 1 tsp of the 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.
• 13 place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
• 14 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.
• 15 combine all essence ingredients and store airtight.
• 16 yield: about 2/3 cup.