Preparation time: 15 minutes
Cooking time: 15 minutes
Recipe developed by popular television chef and food writer Emily Richards, co-host of the Food Network's "Canadian Living Cooks".
A mop is a southern term for a thin barbecue sauce, so it is fitting that luscious rich butter melts and becomes a mop for grilled corn. A classic southwest flavour of tequila and lime only gets better with the classic butter and corn combination.
Tequila Lime Butter Mop is delicious no matter how the corn is cooked. Try it with other vegetables, such as squash, sweet potatoes or grilled tomatoes.
Cover and refrigerate butter for up to 2 days. Scrape into saucepan and melt mixture again or melt in microwave.
- In small saucepan, melt butter over medium heat, about 5 minutes. Let cool slightly for about 3 minutes.
- Pour butter into bowl. Add parsley, tequila, lime rind and juice and cayenne to butter and whisk until combined.
- Place corn on barbecue 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.
Photo and collaboration: Dairy Farmers of Canada
Hints & Tips