Corn Basters

Corn Basters Recipe courtesy Rachael Ray

Recipe Summary Difficulty: Easy User Rating:

At the peak of season, sweet corn needs little more than to be heated up! I like to shuck mine and just throw it on a hot grill to warm it and char it up for flavor. When it comes off the grill, I baste it or squirt it with melted flavored butters. Here are a few favorites:

Chili Lime Butter: 2 tablespoons lime zest 2 tablespoons chili powder 2 tablespoons grill seasoning 1 stick butter

Combine all ingredients in a small pot and melt butter over low heat. Transfer to a small bowl, for basting, or to a squirt bottle. Serve warm with grilled corn. Yield: about 1/2 cup butter topping

Garlic Gazpacho Butter: 1 large clove garlic 1 fresh jalapeno, seeded A handful cilantro leaves 1 teaspoon coarse salt 1/2 cup vegetable juice (recommended: V8 or Bloody Mary mix     2 teaspoons hot sauce      1/2 stick butter, softened

Finely chop the garlic, jalapeno and cilantro and mash with the salt to paste it. Transfer to a small pot and add the vegetable juice or Bloody Mary mix, hot sauce and butter. Heat the combination over low heat until butter melts and transfer to a small bowl, for basting, or to a squirt bottle. Serve warm with grilled corn. Yield: 1 cup butter topping

Equally tasty are dry topping blends to sprinkle on plain buttered corn. Pizza Corn Sprinkler: 1 cup grated Parmigiano or Romano 1 tablespoon dried oregano or Italian dried seasoning blend 2 teaspoons red pepper flakes 1 teaspoon granulated garlic 1 teaspoon sweet paprika

Combine all ingredients and sprinkle on buttered corn on the cob or popped corn. Yield: 1 cup TIDBIT: Buttered corn with chopped chives is easy and adds just a little something extra to plain corn with no effort.

Episode#: TMSP01 Copyright � 2003 Television Food Network, G.P., All Rights Reserved

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