Ingredients
CHILI CORN BUTTER
1/3 cup butter, softened
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
2 garlic cloves, minced
CHILI BARBECUED CORN
12 corn cobs (husks on)
1/3 cup chili corn butter (above)
Directions
Chili Corn Butter: In small bowl, mash together butter, cumin, chili
powder and garlic. Makes 1/3 cup
Per Tbsp: about 115 calories, 1 g protein, 12 g fat, 2 g carbohydrate.
Chili Barbecued Corn:
Cover corn with water; soak for 20 minutes. Peel back husks, leaving
bases attached; remove silk. Spread about 1 ts Chili Corn Butter over
each cob; close husks over corn and tie with wet kitchen string.
Place on grill over medium-high heat; close cover and cook, turning
frequently, for about 20 minutes or until husks are blackened and
corn is tender.
Per Serving: about 180 calories, 4 g protein, 6 g fat, 33 g
carbohydrate high source fibre.
Source: Canadian Living magazine, Sep 94 Presented in article
"Straight From The Cob" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Chili Barbecued Corn Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Chili
The History of Recipes
Historians have proved the existence of recipes back into the far past, in fact as far back into history as pharonic Egypt, and maybe further still. Having said that, generally, these ancient records were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the romans 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into starters, main course and desserts, something that is very familiar to us today. Aspicius recounts how the ancient Romans used a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as thyme, rue and dill. Continuing our culinary historical journey, there were a couple of cookery books which date from the 14th Century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that appears on menues today, but instead accounts of the types of food served to the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, including coriander, parsley, and rosemary. These new foods and tastes created an explosion in manuscripts on food, some of which are kept safe in private libraries. The TV revolution brings us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chili Barbecued Corn recipe.
