Corn on the cobb with Tequila Lime Butter Mop

By bunny

Ingredients

• 1/2 cup (125 mls) butter
• 2 tbsp (30 mls) chopped fresh Italian parsley
• 2 tbsp (30 mls) tequila
• 2 tsp (10 mls) grated lime rind
• 2 tbsp (30 mls) lime juice
• 1/2 tsp (2 mls) cayenne
• 8 cobs corn, husked

Preparation

Step 1

In small saucepan, melt butter over medium heat, about 5 minutes. Let stand for 10 minutes. Pour butter slowly into bowl, leaving milk solids in saucepan.
Add parsley, tequila, lime rind and juice and cayenne to clarified butter and whisk until combined.

Place corn on greased grill over medium-high heat and brush with butter mixture, turning for about 15 minutes or until golden brown and tender-crisp. Brush corn with any remaining butter.