Wednesday, July 17, 2013

Grilled Corn on the Cob with Chipotle Lime Butter

I served this grilled corn as a side dish on the Fourth of July. The butter is smoky and zesty and is the perfect compliment to the sweet corn.


6 ears of corn, still in their husks
4 tbsp. unsalted butter, softened
Zest of 1 lime
2 tsp. adobo sauce from chipotle in adobo
Kosher salt
Freshly ground black pepper


Preheat grill on medium heat. Soak ears of corn in water for at least 10 minutes before grilling. The husks will soak up the water and prevent the corn from burning while helping the corn to steam. Place corn on grill. Grill for 15 to 20 minutes, or until tender, turning occasionally.

Mix butter, lime zest, and adobo in a small bowl. Season to taste with salt and pepper. Spoon butter mixture onto a sheet of plastic wrap. Roll the butter mixture into a log. Chill before serving if you want to be able to cut the butter into medallions.

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