¼ teaspoon each- ground red pepper, ground coriander, salt and hot pepper sauce
Instructions
Add to ½ cup (1 stick) butter. Makes enough for eight ears of corn. Just peel back husks, spread chili butter on kernels, and replace husks (you can tie with kitchen string soaked in water to prevent scorching). Grill until slightly charred.
Originally Submitted
1/2/2011
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