Friday, March 21, 2008

Corn with Paprika-Cilantro Butter

I whipped this up quickly as a side dish to go with our beloved Trader Joe's burritos. I had no recipe and made it up as I went along. The secret to the corn's yummy taste was a two prong cooking method--boiling and grilling. You can skip the grilling if you want but you'll miss those pretty char marks. Enjoy.

Ingredients: (serves 2)
2 pieces of corn on the cob (remove husks)
1 tablespoon of soft butter or margarine
1/4 teaspoon of paprika
Small bunch of fresh cilantro chopped
Olive oil
Salt and pepper to taste

Boil the corn in a medium pot for about 15 minutes or until tender. To check the progress of the cooking, take a fork and poke the corn to see if its texture is to your liking. If so, turn off the heat and set aside. Get the grill (or the grill pan) going on high and lightly drizzle with olive oil or cooking spray. Put the corn on and grill for another 10 minutes or until you see char marks. Make sure to keep an eye on it and turn every 4-5 minutes.

For the butter, mix the paprika and cilantro into the softened butter. Spread the butter on the hot corn, season with with salt and pepper and garnish with a sprig of cilantro.

We devoured this dish and loved the way it complimented our burritos--the fresh cilantro was the make or break ingredient and provided a zesty yet clean flavor.

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