Recipe Corner: Grilled Corn from Emeril

Now that grilling season is upon us, I have to share my all time favorite corn recipe. It takes a little prep the first time because you have to make the Essence seasoning, but then you have it stored for future use. I do not have the words to do this recipe justice. It is just that good! I hope you try it and enjoy! (Unlike the recipe, I removed the husks before grilling.  Just our preference.)

 Ingredients

• 4 ears yellow or white corn in their husks
• 4 tablespoons unsalted butter, softened
• 1 teaspoon Essence, recipe follows
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 lime, quartered
• 2 tablespoons minced fresh cilantro leaves

Directions

 - Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for at least 2 and up to 4 hours. Remove and drain on paper towels.
 - Preheat the grill.
 - In a small bowl, mix the butter, Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.
 - Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
 - Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.

Essence (Emeril's Creole Seasoning ):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup