Grilled corn with chili-lime butter
Sweet corn on the cob charred on the grill, then slathered with a soft butter mixed with lime zest, chili powder, smoked paprika and cilantro.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 210 kcal
Ingredients
Method
Heat a gas grill to medium-high (about 425°F) with the lid closed, or light a chimney of charcoal and spread the coals for direct heat. Give it about 10 minutes. Husk the corn and pull off the silk while it heats.
Mash the softened butter with the lime zest, chili powder, smoked paprika, salt, cayenne if using and cilantro until evenly mixed. (Soften cold butter in the microwave for 5 to 10 seconds first.)
Rub the corn lightly with the oil and lay it on the hot grates. Grill with the lid closed, turning a quarter turn every 2 minutes, until the kernels are bright yellow, tender and charred in spots all the way around.
Move the corn to a platter and spread each ear with the chili-lime butter while it's hot so it melts in. Serve with lime wedges for squeezing.
Tips
- Make a double batch of the butter: it keeps in the fridge for a week and is great on grilled steak, shrimp or baked potatoes.
- Leave out the cayenne for kids; mild chili powder and smoked paprika give color and flavor without much heat.
