"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Grilled Corn with Hotlips Chili Butter, by Sally Phillips, is from The Phillips Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 cup butter, softened 2 T. chopped fresh cilantro 1/2 tsp. salt 1/2 tsp. chili powder 1/4 tsp. sugar pinch ground red pepper 6 ears fresh supersweet corn, husked
Preheat outdoor grill or broiler. In a small bowl, combine butter, cilantro, salt, chili powder, sugar and ground red pepper. Brush corn lightly with mixture; grill, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes. Remove to platter; brush with remaining chili butter. Serve with grilled chicken and red pepper kabobs, if desired.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.