Grilled Corn On The Cob With A Trio Of Flavored Butters - cooking recipe

Ingredients

CORN ON THE COB
8 ears corn
vegetable oil cooking spray
1/2 teaspoon salt
CHILI BUTTER
1/4 cup butter, softened
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 teaspoon sweet chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/8 teaspoon salt
SUN-DRIED TOMATO BUTTER
1/4 cup butter, softened
2 ounces sun-dried tomatoes, softened in boiling water and chopped (about 6 large)
2 tablespoons Italian parsley, finely chopped
2 tablespoons fresh basil, finely chopped
TRUFFLE BUTTER
1/4 cup butter, softened
2 garlic cloves, chopped
2 teaspoons truffle oil
1/8 teaspoon salt
1 pinch fresh ground black pepper

Preparation

GRILL CORN:
Heat an outdoor grill or a stovetop grill to high.
Peel back husks of corn, but do not remove.
Remove all silk from corn and coat corn with cooking spray.
Sprinkle corn with salt and smooth husks back into place.
Rub each husk with water and place directly on grill.
Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes.
Pull back husks and serve corn with 1 teaspoon flavored butter.
FOR EACH FLAVORED BUTTER:
Using a spoon, mix butter with respective ingredients.
Roll each into a log shape and wrap in plastic wrap or wax paper.
Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.