Grilled Corn with International Butters

Carefully peel back husks on each ear of corn but do not detach. Remove and discard silk. Pull husks back up around corn; tie snugly at the top with heavy kitchen string. Soak cobs in cold water 20 minutes. Drain.

Grill covered over medium heat for 10 to 12 minutes, turning frequently, until husks are blackened in spots. Cut off string and remove husks. Serve with International Butters.

Mexican Lime Coriander Butter:

In small bowl, beat together 1/2 cup (125 mL) softened butter, 3 tbsp (45 mL) fresh lime juice, 2 tbsp (25 mL) chopped fresh Ontario Coriander, a pinch each of salt and pepper.
Makes: About 2/3 cup (150 mL)

South American Chimichurri Butter:

In small bowl, beat together 1/2 cup (125 mL) softened butter, 2 tbsp (25 mL) chopped fresh Ontario Coriander, 1 tbsp (15 mL) chopped fresh Ontario Parsley, 1 tbsp (15 mL) red wine vinegar, 1 clove minced Ontario Garlic, 1/4 tsp (1 mL) crushed red pepper flakes, a pinch each of dried oregano leaves, salt and pepper. 
Makes: About 2/3 cup (150 mL)

Caribbean Butter:

In small bowl, beat together 1/2 cup (125 mL) softened butter and 1 tbsp (15 mL) Jerk Seasoning Paste. 
Makes: About 1/2 cup (125 mL)