Flavored butter is a fun way to introduce a variety of flavors to almost any dish. While this condiment is perfect for corn on the cob, it also works well on a baked potato and makes the perfect grilled cheese sandwich. Enjoy this recipe with an oak-y Californian Chardonnay. 1 stick of butter
1 tablespoon of chili powder
2 cloves of garlic, minced
1/4 teaspoon sea salt
1. Warm one stick of unsalted butter over a medium-low heat.
2. Add the chili powder, garlic and a pinch of salt. If you are sensitive to hot food, cut the amount of chili powder in half.
3. Keep the butter warmed on the stove at a low heat for 10 minutes and then transfer the mixture to a small ramekin. Chill the ramekin in the refrigerator for about 15 minutes, just long enough for the butter to solidify but not harden.
As I mentioned, this condiment can be used with a few different foods (baked potatoes, grilled cheese, etc). I had some fresh corn on hand and was blessed with a sunny Californian day, so why not grill?
4. Remove the corn silk while leaving the husks on.
5. Close the husks and wrap the corn in tinfoil. Optionally, you can brush the corn with some olive oil before closing the husk.
6. Cook for about 30 minutes until the corn is tender.
For a Mexican twist, sprinkle the corn with some Cojita cheese.
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