Side Dishes

Grilled Corn with Red Chili Butter

  • 1/2 cup butter, softened
  • ½ cup Red chili dip (available at our deli counter)
  • 6 ears Corn, unshucked
  • Salt
  1. Mix butter and red chili dip until fairly smooth.
  2. Spoon butter mixture onto piece of plastic wrap or waxed paper. Shape butter into 1" log. Wrap tightly.
    3. Refrigerate 2 hours or until firm. Let stand at room temperature 20 minutes before serving.
  3. One hour before serving, put corn in a very large bowl of lightly salted, cold water; set aside to soak.
  4. Drain corn, then place on oiled barbeque grill. Grill over high heat 15-20 minutes until husks are blackened and corn is tender. Let corn cool slightly before shucking.
  5. Cut butter into thin slices; serve with corn.