Roasted Corn With Spicy Tomato Butter
serves 8-10
In this dish, corn is grilled in its husk, where it steams and absorbs a smoky flavor that is enhanced with a flavorful butter made with chili paste and garlic salt.
This recipe is part of Andrew Schloss's Sunday Dinners.
5 tablespoons softened butter
2 tablespoons vegetable oil
2 1/2 tablespoons tomato paste
1 teaspoon chili paste
1/2 teaspoon garlic salt
12 ears unhusked corn
prep: 15 minutes
total: 25 minutes
small bowl
small serving dish
grill (or broiler)
1. Combine the butter, oil, tomato paste, chili paste and garlic salt in a small bowl. Place 1/4 cup of this mixture in a small dish to serve with the corn.
2. Place the corn over a high fire on a grill or under a broiler and cook for 10-12 minutes, turning every 3 or 4 minutes.
3. Allow to cool for 2 minutes. Remove the husks and silks.
4. Serve the corn with the tomato butter.
