Cookbook club is back - and we made some crazy awesome stuff!! We made this with Fresh Herb and Watermelon-Feta Salad and Grilled Portobello Bell Pepper Goat Cheese Sandwiches . I got to use my fun corn on the cob holders (crate and barrel folks)! I also got to use my awesome corn on the cob "butterer". I got this from pampered chef - it's super fun....and then you don't have to use a "butter bread" (if you don't know what that is - you must not be a Sodahl...hehe)
Ingredients
6 ears corn, shucked
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Check out "Grillmaster Kate" - not sure we could have made our meal tonight without her :)
Serve with extra butter on the side.
2 comments:
with "butter bread" you don't have any utensil to clean up !!!!
Touche Daledoe :)
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