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Vermont Kitchen Supply

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Grilled Corn with Green Chili and Cheese Butter

Grilled Corn with Green Chili and Cheese Butter

To make this recipe even easier to prepare, substitute three tablespoons diced canned green chilies for the fresh Anaheim chili. The new CORN HOLDER from Charcoal Companion makes it a snap to get perfectly grilled corn every time.

1 large fresh Anaheim Chili
5 tablespoons butter, room temperature
2 tablespoons grated Romano cheese
4 large ears corn, husked
Corn oil

Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add butter and cheese; blend with fork. Season with salt and pepper.

Prepare barbecue (medium-high heat).Place corn in corn basket. Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes. Serve, passing chili-cheese butter alongside.