Category:
Appetizers, Side Dishes

Seasons:
May, June, July, August

Courtesy of Lucinda Hutson

For 1 Person(s)

1/2 cups unsalted, softened butter
2 green onions with tops, chopped
1/2 teaspoons dried chile árbol, ground
Salt and pepper to taste
2 tablespoons minced Mexican mint marigold
1 Zest of a lime
2 teaspoons fresh lime juice

For each ear of unhusked corn:

1 tablespoons Mexican mint marigold butter
A few sprigs Mexican mint marigold
Sprinkling of salt and pepper
2 Green onions, chopped
1 pinches dried red chile árbol

Capula Corn with Mexican Mint Marigold Butter Directions

Combine ingredients in a small bowl. Chill for several hours, or overnight. (Keeps several days in fridge.)

Preheat grill or oven. Peel back corn husks and remove corn silk, but don’t remove husks. Spread about 1 tablespoon of butter on each ear of corn, then close the husk around the kernels. Wrap each ear tightly with foil, and grill or bake until tender (15 to 20 minutes).

Lucinda recommends enjoying corn with tequila shots and ranchera music!