Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Ears freshly picked corn in 8 tb Flavored butter (any of
Husks Following

-----------------------ANCHOVY BUTTER----------------------------
1/2 c Unsalted butter, room temp Finely chopped
1 tb Fresh lemon juice 1 tb Finely snipped fresh chives
4 Anchovy filets, drained

----------------------JALAPENO BUTTER---------------------------
1/2 c Unsalted butter, room temp Finely minced
2 Jalapeno peppers, seeded 1/2 ts Ground cumin

------------------------CURRY BUTTER-----------------------------
1/2 c Unsalted butter, room temp 2 tb Good-quality curry powder

CORN: Prepare hot coals for grilling the corn. Peel back, but do not
remove, the husks from the ears of corn. Remove the silk. Spread
each ear with 1 T of the flavored butter. Rewrap each ear of corn in
its husk and then wrap in aluminum foil. Grill the corn about 4"
from the hot coals, turning frequently, for about 30 minutes. From
The Silver Palate Good Times Cookbook by Julee Russo Sheila Lukins.
ANCHOVY BUTTER: Beat the butter and lemon juice with an electric
mixer until blended. Beat in the anchovies and chives. Refrigerate
covered until ready to use. (About 3/4 cup) JALAPENO BUTTER: Beat the
butter with an electric mixer until light. Beat in the jalapeno
peppers, then the cumin. Refrigerate covered until ready to use.
(About 1/2 cup) CURRY BUTTER: Beat the butter and curry powder with
an electric mixer until blended. Refrigerate covered until ready to
use. (About 1/2 cup) From the Silver Palate Good Times Cookbook by
Julee Russo Sheila Lukins. Submitted By TERRI WOLTMON On
04-30-95

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