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Grilled Corn on the Cob


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Makes 6 ears


8 tablespoons (1 stick) unsalted butter, softened
1 tablespoon + 1 teaspoon Chef Paul Prudhomme’s Meat Magic®
1 teaspoon Chef Paul Prudhomme’s Magic Chipotle Chile
2 tablespoons mayonnaise
6 ears fresh corn

How To Prepare

Preheat grill to medium heat. Mix the butter, Meat Magic®, Magic Chipotle Chile and mayonnaise together in a small bowl. Trim the tops and bottoms of the corn with scissors, then pull back the husks of each piece, being careful to leave intact, and remove the silky fibers from the inside. Liberally apply the seasoned butter to each ear of corn until well covered. Lift the husks back over the ears, wrap tightly with aluminum foil, and place corn on the hot grill. Cook for 6-8 minutes, then rotate ¼ turn and cook another 6 minutes. Repeat twice, then remove from grill and let rest 5-10 minutes or until cool enough to handle. Remove foil and husks and serve warm.

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