Capula Corn with Mexican Mint Marigold Butter Directions
Combine ingredients in a small bowl. Chill for several hours, or overnight. (Keeps several days in fridge.)
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).
Lucinda recommends enjoying corn with tequila shots and ranchera music!