Grilled Corn with Garlic Chile Butter
By Chef Tom Fraker


6 ears Fresh Corn – husks removed
6 tablespoons Unsalted Butter – softened
2 cloves Melissa’s Peeled Garlic – minced
Melissa’s Hatch Pepper Powder – to taste
¼ cup Parmesan Cheese – grated
Kosher Salt and Freshly Ground Pepper – to taste


Place corn on a medium temperature grill and grill until slightly charred, about 15 minutes.

In a small bowl, mix together the butter, garlic and Hatch Pepper. Spread the butter mixture on the corn, sprinkle with parmesan, season with salt and pepper and serve.

Makes 6 servings.