You may also like
Ingredients
- 4 to 6 ears corn, in the husk
- 4 ounces (1 stick) butter, softened
- 1/2 cup cilantro leaves, finely chopped
- Salt and pepper
Method
- Peel back the husks of the corn but do not tear off.
- Pull off and discard all the corn silk.
- In a bowl, mash the butter and cilantro together until well mixed.
- Rub about 1 tablespoon of cilantro butter over each ear of corn, sprinkle with salt and pepper, then pull the husks back up and around the ear.
- Reserve the extra butter to use on fire-roasted potatoes if desired, or use all butter on corn.
- Prepare a wood fire outdoors and let cook down to embers.
- Place corn in embers of the fire and roast, turning with long handled tongs as husks start to blacken, until corn is cooked (about 20 minutes).
- To serve, remove corn from fire with tongs.
- Peel back husk with hot pads and serve.
