Grilled Corn with Spicy Tomato Butter

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  • 6 ears unhusked corn
  • 4 tablespoons softened butter
  • 1 tablespoon corn or canola oil
  • 1 1/2 tablespoons tomato paste
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon garlic salt
  • Oil for coating grill grate


Heat grill.

Brush grill grate and coat with oil. Put corn on grill, cover, and cook 12 to 15 minutes, turning every 3 or 4 minutes, or until the husks are charred and you can hear corn juices sputtering.

Meanwhile, mix butter, oil, tomato paste, TABASCO® Sauce, and garlic salt in a small bowl.

Cool corn for a few minutes; grasp with dish towel and peel off husk.

Serve ears slathered with tomato butter.

Makes 6 servings.

Recipe by Dave Joachim and Andrew Schloss.

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