Grilled Corn with Bloody Mary Butter Recipe

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Grilled Corn with Bloody Mary Butter Recipe

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At the peak of the season, sweet corn makes a regular appearance on our dinner table. Basted with this unique, slightly spicy, spread makes it a real treat.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup spicy Bloody Mary mix
  • 1/4 cup butter, cubed
  • 3 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 teaspoons hot pepper sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 8 medium ears sweet corn, husks removed

Directions

In a small saucepan, combine the first seven ingredients; cook and stir until butter is melted.
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning and basting occasionally with butter mixture. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Corn with Bloody Mary Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p228

Nutritional Facts

1 each: 133 calories, 7g fat (4g saturated fat), 15mg cholesterol, 193mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 3g protein.

  • 1/2 cup spicy Bloody Mary mix
  • 1/4 cup butter, cubed
  • 3 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 teaspoons hot pepper sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 8 medium ears sweet corn, husks removed
  1. In a small saucepan, combine the first seven ingredients; cook and stir until butter is melted.
  2. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning and basting occasionally with butter mixture. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Corn with Bloody Mary Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p228

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