Capula Corn with Mexican Mint Marigold Butter
Description
Courtesy of Lucinda HutsonIngredients
At a glance
Cuisine
Mexican
Main Ingredient
Butter
Onion
Corn
Difficulty
Very Easy
Course/Dish
Compound Butter
Makes
1/2 cup of butter
1/2 c. unsalted, softened
2 green onions with tops, chopped
1/2 t. dried chile árbol, ground
Salt and pepper to taste
2 T. minced Mexican mint marigold
Zest of a lime
2 t. fresh lime juice
Combine ingredients in a small bowl. Chill for several hours, or overnight. (Keeps several days in fridge.)
For each ear of unhusked corn:
1 T. Mexican mint marigold butter
A few sprigs Mexican mint marigold
Sprinkling of salt and pepper
Green onions, chopped
Pinch of dried red chile árbol
2 green onions with tops, chopped
1/2 t. dried chile árbol, ground
Salt and pepper to taste
2 T. minced Mexican mint marigold
Zest of a lime
2 t. fresh lime juice
Combine ingredients in a small bowl. Chill for several hours, or overnight. (Keeps several days in fridge.)
For each ear of unhusked corn:
1 T. Mexican mint marigold butter
A few sprigs Mexican mint marigold
Sprinkling of salt and pepper
Green onions, chopped
Pinch of dried red chile árbol
Methods/steps
Preheat grill or oven. Peel back corn husks and remove corn silk, but don’t remove husks. Spread about 1 tablespoon of butter on each ear of corn, then close the husk around the kernels. Wrap each ear tightly with foil, and grill or bake until tender (15 to 20 minutes).
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