Grilled Corn with Hotlips Chili Butter
In a small bowl, combine the softened butter, cilantro, salt, chili powder, sugar and ground red pepper. Brush corn lightly with mixture. Grill the husked corncobs directly on the grill over a gas burner or ash-covered coals, turning frequently, until some kernels turn golden brown, 10 to 12 minutes. Remove, brush with remaining chili butter. Serve with grilled chicken kabobs or chops.
Razzle Dazzle Recipes