Richard Blais' Chili-Spiced Corn on the Cob

By EricS52

Ingredients

• INGREDIENTS
• 1/4 cup Mexican crema or sour cream, at room temp
• 2 tablespoons unsalted butter, softened
• 1/4 cup finely chopped fresh cilantro
• 1 garlic clove, finely minced
• 1 teaspoon togarashi or 1/4 teaspoon cayenne pepper plus 3/4 teaspoon chili powder
• 4 ears sweet corn in the husk

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

PREPARATION

In a small bowl, stir crema, butter, cilantro, garlic and togarashi (or cayenne and chili powder) together until combined.

Pull back husks from corn and remove silks.

Using a pastry brush, coat each ear with the cr�me mixture and season lightly with salt and pepper. Wrap corn in prosciutto.

Close husks and cook, turning frequently, until the corn is bright yellow and tender, about 10 minutes.