Omelet with Oregon Dukkah

Omelet with Oregon Dukkah

This recipe was inspired from an article in the Jakarta Globe.

What a great way to start the day!

For the omelet:

2 large eggs, cracked into a small bowl; 1-2 teaspoon Oregon Dukkah, 2 Tbs of crumbled feta cheese; 1 tablespoon vegetable oil

Directions:

1. To make the omelet, crack the eggs and add dukkah, beat the mixture gently and set aside.

2. Place a medium frying pan over medium heat and add the vegetable oil. Pour the egg mixture into the pan and tilt it to cook the omelet in the lower half. Keep folding the egg mixture for 1 to 2 minutes until it has set. Sprinkle the feta cheese onto the eggs.

3. Roll the omelet sideways to cook the reverse side and cook for another 30 seconds. 

Serve immediately.

Quinoa, Vegetables and Oregon Dukkah

I was inspired by Martha Rose Shulman's Bulgar Bowl with Spinach, Mushrooms and Middle Eastern Nut and Spice Seasoning. http://www.nytimes.com/2013/03/08/health/bulgur-with-middle-eastern-seasoning-recipes-for-health.html. I prefer to use quinoa for two reasons. One, it is gluten free. The other, that it is high in protein and lower in carbs.

Ingredients:
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1 cup quinoa
1/2 cup minced white or yellow onion
1 3/4 cups hot water or stock (chicken or vegetable)
Salt to taste
3 tablespoons extra virgin olive oil divided, plus additional for drizzling
1/2 red onion, thinly sliced across the grain
1 pound white, cremini or wild mushrooms, trimmed and quartered
2 to 4 garlic cloves (to taste), minced
2 tablespoons dry white wine (optional)
Freshly ground pepper
12 ounces baby spinach, washed
1 - 15 oz can of chickpeas, well rinsed and drained
1 to 2 tablespoons chopped fresh cilantro or Italian parsley
3 - 4 tablespoons Zesty or Traditional Oregon Dukkah 

1. Place quinoa in a bowl filled with water. Switch and drain into a sieve. Add 1 tablespoon of olive oil to a medium saucepan over medium heat. Saute minced onion until soft. Add quinoa and saute until lightly toasted. Add the hot water or broth and salt to taste, reduce the heat, cover and simmer about 15 minutes, until the water is absorbed. Remove from the heat.

2. In a large, heavy skillet heat 1 tablespoon of the olive oil over medium heat and add the red onion and a pinch of salt. Cook, stirring often, until the onion is very tender and lightly colored, about 8 minutes. Remove from the heat and set aside.

3. Add the mushrooms to the skillet and turn up the heat to medium high. Cook, stirring or tossing in the pan, until the mushrooms begin to sweat, about 3 minutes. Season with salt and pepper and continue to cook, stirring, until just tender and moist, another couple of minutes. Add the remaining olive oil and the garlic, stir together for about 30 seconds, until fragrant, and stir in the wine. Cook, stirring and scraping the bottom of the pan with a wooden spoon, until the liquid in the pan has evaporated, and add the spinach and salt to taste. Cook, tossing the spinach in the pan with tongs, until the spinach has wilted, which shouldn’t take much longer than a couple of minutes. Add the cilantro or parsley and stir everything together.

4. Combine the quinoa and chickpeas and heat through, either on top of the stove or in the microwave. Spoon into wide bowls and top with the mushrooms and spinach. Arrange the red onions on top and if desired add a drizzle of olive oil. Sprinkle each serving with about 2 to 3 teaspoons of Oregon Dukkah and serve.

Red & White Coleslaws

Middle Eastern inspired coleslaws based on recipes from www.taste.com.au

Preparation Time

30 minutes

Ingredients (serves 8)

• Red cabbage, beetroot and pomegranate molasses slaw

• 1 tbs pomegranate molasses (see tip)
• 1 tbs lemon juice
• 2 1/2 tbs extra virgin olive oil
• 1 tsp honey
• 1/2 (450g) red cabbage, thinly shredded
• 1 beet, peeled, grated or cut into julienne (matchsticks)
• 1 shallot, halved, very thinly sliced
• 2 tbs Traditional Oregon or Smoky Hot Dukkah 

• White cabbage, mint & feta slaw

• 60ml (1/4 cup) extra virgin olive oil
• 2 tbs Zesty Oregon Dukkah
• 2 tsp honey
• 1 clove garlic, crushed
• 1 lemon, zested, juiced
• 1/4 (650g) savoy cabbage, thinly shredded
• 1 bunch mint, leaves picked, thinly shredded
• 1 long green chili, seeded, finely chopped
• 100gm(3.5oz) feta, crumbled
• 
  
• Instructions:

1. To make red cabbage slaw, whisk pomegranate molasses, lemon juice, oil and honey in a large bowl until combined, then season with salt and pepper. Add remaining ingredients and toss well to combine.
2. To make white cabbage slaw, whisk oil, dukkah, honey, garlic and lemon juice and zest in a large bowl until combined, then season with salt. Add remaining ingredients and toss well to combine.
3. Transfer each coleslaw to a separate platter to serve.

Notes

• To give your slaws extra crunch, soak cabbage in a bowl of iced salted water for 10 minutes. Drain, then spin dry in a salad spinner.
  Tip: If you can't find pomegranate molasses, substitute red wine vinegar.
  
  

Oregon Dukkah Dusted Lamb with Pea Puree

This recipe is inspired by Adelaide Now.

DUKKAH DUSTED LAMB WITH PEA PUREE

Preparation time: 10 minutes

Cooking time: 6-8 minutes

Serves: 4

INGREDIENTS

1/2 cup chicken or vegetable stock

3 cups frozen peas

2 tbsp yogurt or sour cream

Sea salt and white pepper

2 tbsp olive oil

1 clove garlic, peeled and finely chopped

8-12 lamb cutlets

1/3 cup (45g) Zesty Oregon Dukkah for dusting

GARLIC AND MINT YOGURT

1/2 cup plain yogurt

* 1 tbsp mint leaves, chopped

* Olive oil for drizzling

* Baby mint leaves for garnish

Instructions:

Bring the chicken or vegetable stock to the boil in a medium saucepan. Add frozen peas, reduce heat and simmer for 2 minutes. Drain peas, reserving 1 tbsp stock.

Place 2 1/2 cups of peas (reserve 1/2 cup and keep warm for serving), reserved stock, yogurt or sour cream into food processor and puree. Season with sea salt and pepper and set aside.

Heat olive oil in a large non-stick frying pan, add garlic and cook for 30sec, stirring continually. Remove garlic and drain on paper towel.

Dust the lamb cutlets generously on both sides with dukkah. Reheat olive oil in frying pan, add cutlets and cook on medium-high for 3-4 minutes on each side.

Spoon heated pea puree and reserved peas on to serving plates. Top with cooked cutlets and serve with combined yohurt, pan-fried garlic and chopped mint. Drizzle with olive oil and garnish with baby mint leaves.

Avocado Salmon Tart with Dukkah Prawns

This recipe has some of my favorite food components - salmon (treated like ceviche), prawns, avocado, labneh and of course dukkah. I can't wait to give it a try with either Traditional or Smoky Hot Oregon Dukkah! I found this amazing recipe on www.adelaidenow.com.au - so creative!

Avocado Salmon Tart with Dukkah Prawns

Serves 2
Preparation time: 20 minutes
Cooking time: 5 minutes
Skills needed: Basic
You will need:

(bet we can use Northwest salmon here)

250g/ 9oz fresh Tasmanian salmon fillet, skin off, diced

1/2 lemon, juiced
1 tbsp capers, chopped
1 tbsp fresh dill, chopped
2 tbsp whole egg mayonnaise
1 large avocado, peeled, pitted and chopped
1 soft boiled egg
1 tbsp labneh
2 tbsp dukkah
2 king prawns, peeled leaving only the tail and deveined
1 tbsp olive oil
Salt and pepper to taste
Lemon wedges and extra chopped dill to garnish
--

Combine salmon in a bowl with lemon juice, capers, dill, salt and pepper and refrigerate for at least an hour.

After the salmon has been marinated, add in the mayonnaise and stir to coat it through, set aside.
In a bowl combine together the avocado, egg, labneh and 1 tablespoon of dukkah.
Using a stainless steel mould ring (approx 5cm/2" high 9cm/3.5" diameter) or ramekin, place in half the avocado mixture patting down to fill the area and then top with half the salmon mixture before removing the ring, repeat with the other portion.
Coat prawns with remaining dukkah. Heat olive oil in a pan and pan-fry the prawns until cooked through.
Place a prawn on top of each avocado and salmon portion and garnish with a lemon wedge and some chopped dill.
--

Chef Watch:

"Use sushi-grade salmon if possible. You'll notice the smoother texture when you eat it,"chef Hassan M'Souli says.

"Don't overmarinate the salmon. You want it just long enough that the lemon changes the salmon's texture to something softer."

"Choose just-ripe avocado. You don't want it too hard as it will be difficult to use and not taste as great, too soft and it doesn't hold its shape."

Ahi Tuna with Smoky Hot Oregon Dukkah

This recipe was inspired by one in Mark Bittman's cookbook
How To Cook Everything.
It is a simple recipe that let's the wonderful taste of the Ahi shine through with a crunchy crust from Oregon Dukkah!

Ingredients:

2 (1" thick) Ahi Tuna steaks - about 1.5 to 2 pounds
Juice of 1 lime
2 Tbs tamari or soy sauce
2 - 4 Tbs Smoky Hot Oregon Dukkah
Lime wedges

Directions:

Heat grill or broiler to quite hot with the rack close to the heat.
In a shallow bowl, combine the lime juice with the soy sauce.
Place a few tablespoons of Smoky Hot Oregon Dukkah on a plate. Reserve until later.
Marinate the tuna in the lime-soy sauce mixture for 15 - 30 minutes, turning once.
Grill (or broil) the fish, brushing once or twice with the marinade. The fish should be nicely browned after 4 minutes; turn it. Grill 3 more minutes, checking doneness by inserting a sharp knife into the flesh. When the knife meets a little resistance and you can see a slight translucence
to it, it is done. Press both sides of the tuna into the dukkah. Serve with lime wedges.

Makes 4 servings

Roasted Vegetables with Dukkah

With Autumn comes the urge to roast and bake, especially using the fruits and vegetables of fall harvest. Here is a recipe inspired by Taste.

http://www.taste.com.au/recipes/23016/pistachio+dukkah+egyptian+spice+mix

Ingredients:

Your favorite combination of -

Cubed eggplant

Peeled and cubed sweet potato

Peeled and cubed pumpkin

Chunks of potatoes

Chunks of carrots

Large dice of red onion

1 -4 peeled and chopped cloves of garlic

olive oil

Zesty, Smoky Hot or Traditional Oregon Dukkah

Preparation:

Preheat oven - 425 degrees

• In a large bowl, toss vegetables with olive oil and Oregon Dukkah to coat. Turn vegetables onto a lightly oiled baking sheet. Roast until tender.

Dukkah Crusted Pork

Serve with roasted yam and sauted kale for a lovely fall supper. Inspired by a recipe from taste.com.au.

Ingredients (serves 4)

• 2 tbs extra virgin olive oil
• 2 red peppers, thickly sliced
• 2 yellow peppers, thickly sliced
• 2 garlic cloves, sliced
• 1 tsp extra-fine granulated sugar
• 2 tbs capers, rinsed, drained
• 1/3 cup (60g) raisins
• 2 tsp red wine vinegar
• 2 x 1lb pork fillets, trimmed, halved
• 2 tbs Zesty or Smoky Hot Oregon Dukkah
  
• Olive oil spray
• 2 tbs chopped flat-leaf parsley

Directions:

1. Preheat the oven to 400°F.

2. Heat the olive oil in a large, deep fry pan over medium-high heat. Add the peppers, garlic and sugar, season, then cook for 15 minutes, stirring, until capsicum is softened. Add capers, raisins and vinegar and cook for a further 5 minutes or until the liquid is reduced.

3. Meanwhile, heat an ovenproof fry pan over high heat. Season the pork, then coat in the dukkah and spray with oil. Cook the pork for 6 minutes, turning, until browned on all sides. Transfer to the oven for 12-15 minutes until cooked through.

4. Slice each pork fillet, place on plates with salad and serve garnished with chopped parsley.

Bircher Muesli with Baked Rhubarb

This delicious and healthy breakfast recipe comes from Taste.com.au http://www.taste.com.au/recipes/7080/bircher+muesli+with+rhubarb+and+sweet+dukkah

Tip: While you can still find fresh rhubarb, dice and freeze the stalks for taste of Spring in the middle of winter!

Ingredients (serves 4)

• 1 1/2 cups (135g) rolled oats
• 1 1/2 cups (375ml) fresh orange juice
• 1 Granny Smith apple, peeled, roughly grated
• 1/2 cup (120g) Greek-style yogurt, plus extra to serve
• Honey, to drizzle
• Sweet Oregon Dukkah

• Baked rhubarb

• 4 large rhubarb stalks, cut into 1 1/4" lengths
• 1/2 firmly packed cup (100g) brown sugar, more or less to taste
• 1 cinnamon stick

Preparation

1. Place the oats and orange juice in a bowl and stir to combine. Cover and leave to soak in the fridge overnight.

2. For the rhubarb, preheat the oven to 375 F. Combine rhubarb, brown sugar and cinnamon stick in a baking dish, cover with foil and bake for 10 minutes until rhubarb is softened but maintains its shape.

3. When ready to serve, add the apple and yoghurt to the oats and combine well. Serve the bircher muesli with extra yogurt, honey, rhubarb and its juices. Sprinkle with

   Sweet Oregon Dukkah

   .

Notes

• Start this recipe a day ahead.

Watermelon with Smoky Hot Dukkah

This simple, but lovely recipe is from Taste.com.au

http://www.taste.com.au/recipes/1591/watermelon+with+pistachio+dukkah

See the creative suggestions we have on this refreshing theme.

Cooking Time

4 minutes

Ingredients (serves 6)

1 box of Smoky Hot Oregon Dukkah

• 2 1/2 - 3 lbs of seedless watermelon, peeled, chucked and chilled

Preparation

1. Place into a food processor. Process until a coarse powder forms. Transfer to a bowl.

2. Cut watermelon into cubes. Dip the topof each cube into dukkah. Arrange on a serving plate. Serve with remaining dukkah.

We've taken this recipe a little further by adding coarsely chopped pitted kalamata olive, diced red onion, crumbled feta cheese and chopped cilantro mixed with the watermelon. It makes a refreshing salad at a picnic or BBQ.

Breakfast Mezze Plate

Thank you to Taste.au.com for inspiring another creative recipe using Oregon Dukkah. http://www.taste.com.au/recipes/25952/breakfast+mezze+plate

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 lb small red potatoes
• 4 garlic cloves, unpeeled
• 4 rosemary sprigs, leaves picked
• 2 tbs olive oil
• 8 oz cherry tomatoes
• 2 tsp balsamic vinegar
• 8 prosciutto slices, halved lengthways
• 1 lb pork breakfast sausages
• 4 large free-range eggs, at room temperature
• 2 tbs Zesty Oregon Dukkah
• Toasted Pita, to serve
• 
  
• Directions
• 
  

1. Preheat oven to 400°F. Place the potatoes and garlic on an oven tray. Sprinkle with rosemary and half the oil and season well with salt and pepper. Bake for 15 minutes.

2. Meanwhile, place the tomatoes on a separate oven tray. Drizzle with the vinegar and remaining oil. Add the tomatoes to the oven and bake with the potatoes for a further 15 minutes or until potatoes are tender and tomatoes are beginning to collapse.

3. Preheat grill to medium heat. Wrap a piece of prosciutto around each sausage. Cook the sausages on the grill, turning occasionally, for 6-8 minutes or until golden brown and cooked through.

4. Place the eggs in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 1 minute 30 seconds for semi-soft boiled or until cooked to your liking. Remove with a slotted spoon.

5. Place the potatoes, garlic, tomatoes and sausages on a serving platter. Peel the eggs and sprinkle with dukkah. Serve with toasted pita bread.

Notes

• Tip: Use any leftover dukkah for dipping with olive oil and bread, or to coat chicken or lamb fillets, then grill.

Grilled Peaches with Dukkah & Blueberries

We found a delicious article (yes, words can be tasty!) in the New York Times Dining & Wine section called "Last Call fo Summer". The writer, Ligaya Mishan, writes: "...we daubed some peaches with olive oil, put them on a very hot grill, then sprinkled them with dukkah. The result was like peach pie without the crust: warm and yielding, with just a hint of char."

Here's the recipe & instructions:

Grilled Peaches With Dukkah and Blueberries

4 peaches
Olive oil, for brushing
1 tablespoon dukkah
Whipped cream, for serving
Blueberries, for serving.

Prepare the grill. Halve and pit the peaches, then brush them with oil. Grill the peaches, cut side down, for 5 minutes, without turning. To serve, transfer 2 peach halves to each of 4 plates. Sprinkle with some of the dukkah, then spoon over some whipped cream and top with blueberries.

Yield: 4 servings.

Sweet, Coconut or Smoky Hot Dukkah flavors would be a perfect !

Green Beans with Dukkah

Another simple, and simply delicious recipe from Taste.com Australia...
So many varieties of beans are ripening as you read...
Here's a quick and easy side dish to go with almost any meal.

Ingredients:
Crusty bread, torn or cut into crouton sized pieces, about 2 cups
1 pound green or other fresh beans, trimmed
2 tsp finely grated orange rind
2 tsp extra virgin olive oil
1/3 cup Oregon Dukkah (flavor of your choice!)

Directions
Preheat oven to 400ºF. Place bread pieces on a baking tray. Bake for 10 minutes or until light golden. Set aside to cool slightly.

Cook the beans in a saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Drain.

Place bread, orange rind and 2 tablespoons of Oregon Dukkah in a bowl. Season with salt and pepper. Drizzle over the oil. Toss to combine.

Place the beans on a serving platter. Sprinkle with the bread mixture.

Makes 4 servings

Options:

Toss the beans with olive oil & lightly salt. Grill them in a metal basket over high heat until tender and beginning to blister slightly.

Brie with Dukkah

A simple appetizer idea we found on Northern Life...
Putting this together is simple and fast...
Spread Dukkah over a plate...
Traditional, Zesty or Smoky Hot Oregon Dukkah would all work well...
Cut brie in half through the center or remove the rind with a paring knife...
Press all cut surfaces of brie into Dukkah to coat...
Press on with fingertips to secure if needed...
Let stand at room temperature for 10 minutes...
Serve with crackers or crusty bread.

Dukkah-coated Rack of Lamb with Moroccan-spiced Vegetables

Found this delicious recipe on Taste.com.au...

Be comfortably filled with this tender, hearty feast.

Preparation Time
15 - 25 minutes

Cooking Time
35 minutes

Ingredients
2 (about 1 lb each) trimmed lamb racks
2 tbs olive oil
3 carrots, peeled, halved lengthways
3 parsnips, peeled, halved lengthways
1 Butternut squash, seeded, peeled, cut into 1 inch wedges
1 red onion, cut into thick wedges
1/2 cauliflower, cut into florets
2 tsp ground paprika
2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
2 ounces Zesty Oregon Dukkah

Preparation
Preheat oven to 200°C.

Place the lamb on a clean surface and drizzle with half the oil. Sprinkle with the dukkah and press to coat. Place in a large roasting pan.

Place the carrot, parsnip, pumpkin, onion and cauliflower in a large bowl and drizzle with the remaining oil. Sprinkle with the paprika, cumin, turmeric and cinnamon. Season with salt and pepper and gently toss to coat evenly in spices. Arrange vegetables evenly around the lamb.

Roast in oven for 25 minutes for medium or until cooked to your liking. Transfer the lamb to a serving platter and cover with foil. Set aside for 10 minutes to rest. Meanwhile, return the vegetables to the oven for 10 minutes or until golden brown. Arrange the vegetables around the lamb. Serve immediately.

Notes
Tip: After roasting beef and lamb, cover loosely with foil and rest for 15-20 minutes before carving. Carve across the grain for tenderness

Rice Pudding with Coconut Milk

Rice Pudding with Coconut Milk

Ingredients:
1 cup jasmine rice
1 14 oz. can cocnut milk
14 oz. water (use the can!)
1/3 cup brown sugar
Pinch of salt
3-4 tablespoons Sweet or Coconut Dukkah

Preparation:
Soak the rice in water for 30-60 minutes.
Drain, rinse and place in medium size pot.
Add coconut milk, water, brown sugar and salt to rice and stir.
Bring to a boil over medium-low heat, cover and turn to low.
Stir rice every so often.
Turn off heat after about 18 minutes.
Rice should be soupy, but very soft.
Stir in Oregon Dukkah and serve.

Serving suggestions – good with sliced fresh bananas or mangos. Really good with caramelized bananas!

Serves 6 – 8 people.

Caramelized Bananas

Ingredients:
2 Tbs. unsalted butter
2 - 3 Tbs. brown sugar
2 bananas - sliced in 1/3" thick slices
2 Tbs Coconut Oregon Dukkah
1/2 of fresh lime

Preparation:
In a medium non-stick skillet melt butter over med-low heat.
Add banana slices and fry until the butter starts to bubble.
Carefully turn bananas and sprinkle with brown sugar.
Cook for 2 minutes until the butter & sugar caramelize, watch closely so it doesn't burn. Sprinkle with Oregon Dukkah.
Squeeze fresh lime and serve over rice pudding.

Dukkah Spiced Pumpkin Salad

~photo from "Anja's Food 4 Thought"

We found this recipe at “Anja’s Food 4 Thought” Blog…
And thought you might like it.
You’ll be planting pumpkins and squash soon…
And have had fair advance warning!

Ingredients:
2 cups cubed pumpkin or butternut squash
1 teaspoon olive oil
1/2 teaspoon salt
2 cups green beans, trimmed and cut in halves
3 spring onions, chopped
1/4 cup crumbly goat cheese
salt and pepper to taste
2 tablespoons dukkah (we recommend Zesty or Smoky Hot Oregon Dukkah!)

Preparation:
Preheat oven to 375F.
Place cubed pumpkin on a baking sheet.
Drizzle with olive oil and season with salt.
Coat the pumpkin evenly coated and spread it out in one layer.
Bake for about 20 minutes or until cooked (turn over half way through).

Steam or boil the beans for about 3-5 minutes, until cooked.
Plunge beans into cold water to and stop the cooking process and drain.

In a large bowl, combine the oven roasted pumpkin with the green beans.
Toss with Oregon Dukkah.
Sprinkle with chopped spring onions and goat cheese.
Season to taste with fresh ground pepper.
Serve warm or at room temperature.

Carrot Puree with Egyptian Dukkah

Found on Prospect: The Pantry blog...

...you dip the bread in olive oil and then in the dukkah (or add the dukkah to the oil) and spoon on the carrot puree. Honestly, the carrot puree is fabulous on its own and I could imagine skipping the bread and oil and simply adding the spice and nut mixture straight into the carrots. Or skipping the carrots and piling the dukkah on bread dipped in olive oil.

Lemon Avocado with Dukkah on Pita Bread

~photo & recipe from http://www.amazingsandwiches.com/

A super simple tasty mid-day treat, whip it up in 5 minutes flat for green happiness.

Recipe
1/2 pita bread
3 oz avocado
1 tbs lemon juice
3 tbs fresh cilantro.
1/4 tsp salt
a pinch of pepper
1 1/2 tbs dukkah

Heat the pita bread in the oven at 350F or in a toaster until it’s warm but not crunchy.

Chop or mash the avocado and blend in the lemon juice, salt and pepper.
Chop the cilantro and add to the mix.
Place the mix on the bread and sprinkle the dukkah on top.
Enjoy while warm.

Sweet Corn with Dukkah & Garlic Butter

Plump, sweet kernels that burst in your mouth, melted butter waiting to be licked from your lips — is there any greater pleasure than corn on the cob?

Preparation Time: 5 - 10 minutes

Cooking Time: 15 minutes

Ingredients (serves 4)

1 1/2 tbs soften butter

1 - 2 tbs Zesty Oregon Dukkah

1 small garlic clove, finely chopped

4 sweet corncobs, husks intact

Preparation:

1. Combine softened butter, Oregon Dukkah and garlic in a bowl. Season with salt and pepper.

2. Rinse the corncobs and place them in a shallow microwave-safe dish. Cook in microwave on high for 12 minutes or until tender. Set aside for 1-2 minutes to cool. Remove husks and silk.

3. Place the corncobs in a serving dish and spread with the butter mixture.

If you like to grill, here is another option. Carefully remove the silk from the ears but leave the husks on. Soak the ears for about 10 minutes in water. Place the corn on a hot grill, turning two or three times every 5 minutes. Remove the corn from the grill. Be careful removing the husk, as they will be hot. Spread the butter mixture on the corn and enjoy!