Community Pick
Grilled Corn With Chili Lime Butter
"Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving."
photo by Dr. Jenny
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
6 ears of corn
ingredients
- 6 tablespoons butter, softened
- 1⁄4 teaspoon chili powder
- 1⁄2 teaspoon lime zest
- 1 teaspoon fresh lime juice
- 1⁄2 teaspoon jalapeno, minced (or to taste)
- salt
- 6 ears corn, in the husks
directions
- Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
- Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
- Heat grill to medium-high.
- Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
- Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
- Serve the corn immediately with the chili lime butter.
- Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.
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Reviews
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We had enchiladas, Spanish rice and corn on the cob tonight. I'm always looking for innovative compound butter recipes so I gave this one a try. It's amazing and I plan to use it again and again. Yum!
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Delicious!! I grilled the corn then cut it off of the cob to make it easier and just mixed all of the ingredients together. We really loved the flavor and will definitely be making this often. Thanks for posting! -
So delicious! I used only a tablespoon of Smart Balance for our tastes, had to leave out the jalapenos and grilled the corn without the husks. We just loved the balance of flavors and would definitely make these again! -
Very good! Love the butter. -
DH and I served this corn last night as a side to Recipe #137262. This was a nice, different way for us to enjoy our grilled corn. We love our food spicy, so we thought the jalapeno was a nice addition to give the corn some kick. Both of us thought the lime was a little too prominent for our tastes, but acknowledge that this may be more of a personal preference. Thanks for exposing us to something very different from our norm. Made for ZWT4 Family Picks.
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Tweaks
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Delicious. I didn't have any fresh jalapenos so I used a pinch of cayenne pepper instead. The corn is so sweet these days and the lime and chili only add flavor. I didn't grill it (don't have a grill) but cooked in the microwave. Luscious. Thanks.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
