Grilled Corn With Seasoned Butter (4 Different Kinds of Butter)
- Reviews 3
Ready In: 35 mins
Serves: 6
Ingredients
- 6 ears corn
- 1⁄3 cup unsalted butter, at room temperature
For the pecan butter
- 1⁄3 cup ground pecans
For the lime butter
- 1 tablespoon grated lime zest
- 1 tablespoon fresh lime juice
For the chili butter
- 2 tablespoons chili powder
- 1 teaspoon cumin seed
For the Italian herb butter
- 2 teaspoons minced fresh basil
- 2 teaspoons minced fresh oregano
Directions
- Prepare a fire in a covered grill.
- Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached.
- Remove and discard the silk, then replace the husks around the ear.
- Soak the ears in cold water to cover for at least 20 minutes and then drain.
- To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft.
- Mix in the ingredients of your choice until they are evenly distributed.
- Refrigerate if not using immediately.
- Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels.
- Replace the husks.
- Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes.
- Transfer the corn to a platter or individual plates and serve hot.
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