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Grilled Corn with Shadon Beni Butter (Trinidad)

Raichlen said if he could make only one change to the book, he would rename this recipe just plain, old "Grilled Corn." The addition of the exotically named butter makes it seem too difficult (it's not!) and people may not try it because of that. It was our favorite of the recipes we tested.

8 ears of corn (the larger and older the better)
8 tablespoons (1 stick) salted butter, at room temperature
3 tablespoons finely chopped fresh culantro or cilantro (we used cilantro)
2 scallions, both white and green parts, trimmed and minced
1 clove garlic, minced
Freshly ground black pepper, to taste

Preheat the grill to high. Shuck the corn and set aside while you prepare the shadon beni butter.

Place the butter, culantro, scallions, garlic and pepper in a food processor and process until smooth. Transfer to a bowl. Alternatively, if the herbs and garlic are minced really fine, you can stir them right into the butter in the bowl.

When ready to cook, oil the grill grate. Arrange the corn on the hot grate and grill, turning with tongs, until nicely browned all over, 8 to 12 minutes. As the corn cooks, brush it occasionally with the butter. Remove from grill and brush once more with the butter. Serve immediately. Serves 8.

"The Barbecue! Bible" by Steven Raichlen

Thursday, May 27, 1999

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