Take your corn, leaving it in the husk or putting it in aluminum foil, and place it on the grill until the corn is tender. Then mix your salted cream butter & Bella Rouge Chipotle Sauce into a smooth consistency. Next, open your corn and baste it while it’s still on the grill, and leave it on there for about a minute to minute and a half.
Finish up by taking your corn off the grill, and serve while it’s fresh off the grill!
This is a quick way to take your tailgate or cookout to the next level, and the best grilled corn you’ll ever have! “I Put That On EVERYTHING I Love!”
Laura MacLeod Powell said:
This butter is amazing for corn bread too! Brush a little on the top of your cornbread while it is still in your cast iron skillet fresh out of the oven and then have generous portions on the table to slather. Best cornbread you will ever have too!
That sounds fantastic Laura!!. You should also try mixing it in sour cream and using it for tacos (fish, shrimp, etc…)
Thanks for the post!
Dan DeFord said:
How long do we grill the corn BEFORE adding the butter. Thanks
Since the grill temperature will vary, you’ll be going by touch. I can leave my corn on the grill for an of excess of 30+ minutes (sometimes an hour). The true test will be to make sure it’s soft to the touch. When you can squeeze it fairly easy, it’s ready. If I had to give you a time, a fairly hot grill should give you great results in about 45 minutes.
Let me know if that helps!
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