Fresh corn has arrived in the markets and that means summer corn-on-the-cob! I think just about everyone will agree that fresh corn is one of the best parts of summer! And, no surprise, my favorite way to eat corn is to grill it. You can grill it in or out of the husk, but the only way to get that roasty-toasty nutty charred corn flavor is to grill it out of the husk. This Charred Corn-on-the Cob with Chile-Lime Butter recipe is paired with a compound butter bursting with popular Mexican flavors. Add a squirt of lime juice and you’ve got corn nirvana!
- Grilling Method:Direct/Medium Heat
- 1stick unsalted butter, at room temperature
- 1-½ teaspoons medium-hot chile powder
- ½teaspoon dried oregano
- ½ teaspoon ground cumin
- Pinch of sea salt
- 2-½ tablespoons minced fresh cilantro
- Zest of 1 lime
- 12 ears corn, husked
- 2 to 3 tablespoons olive oil
- Sea salt
- Lime wedges
- In a small mixing bowl, mash together the butter, chili powder, oregano, cumin, salt, cilantro and lime zest. Set aside at room temperature.
- Brush the ears of corn lightly all over with olive oil. Place on cooking grate over medium heat. Place lid on grill. Cook, turning occasionally, until the kernels are lightly browned and blistered all over, 8 to 10 minutes.
- Spread the Chile-Lime Butter evenly over all ears of corn and sprinkle with salt to taste. Serve immediately, accompanied by lime wedges for squeezing on the corn.
Serving Size Makes 12 ears of corn