Prep 15 mins
Cook 20 mins
There's nothing to grilling corn on the cob--just put the unhusked ears over the coals and grill them until the husks are charred. The moisture in the husks and silks will create steam to cook the kernels, so there's no need to soak the corn in water first. As the grilling itself is so simple, you'll have extra time to whip up a special butter for slathering onto the hot corn. From the Kingsford Complete Grilling Cookbook.
- 4 ears corn, unhusked
spicy lime butter
- 8 tablespoons one stick unsalted butter, softened
- 1 lime, zest of, grated
- 4 ounces canned chipotle chiles
- adobo seasoning
- To make the butter, mash the butter, lime zest, and chile in a small bowl with a rubber spatula until combined. Season with salt to taste. Transfer the butter to a serving bowl and set aside at room temperature. Place the corn on the grill and cover. Grill, turning occasionally, until the husks are charred on all sides, about 20 minutes. Transfer the corn to a platter. Using a clean kitchen towel to protect your hands, strip off the husks and silks. Serve hot, with the butter passed on the side.