Grilled corn with tequila-lime butter Recipe - Los Angeles Times
Ah, the first warm days of summer, when some mysterious force compels even the most hapless cooks to start a fire and burn some meat. Walking around my neighborhood last weekend, the smell of flaming...
Ingredients
- 1/2 cup (1 stick) butter, softened to room temperature
- 3/4 teaspoon minced, seeded jalapeno
- 1 teaspoon finely grated lime zest (about 4 Mexican limes)
- 1 teaspoon lime juice (about 1 Mexican lime)
- 1 teaspoon tequila
- 1 tablespoon minced cilantro
- 1/2 teaspoon salt
- 8 unshucked ears corn
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