Grilled Corn with Cilantro-Lime Butter
There is something very American about bbq’ing in the summer, especially for July 4th, and there is something very American and very summer about fresh corn on the cob. Here is a way to add a little something so you and your guests will enjoy even more!
Grill the corn:
Look for young corn, which is sweeter and will caramelize better on the grill. While most people grill corn on the cob in their husks or wrapped in foil, leaving the husks on and letting them get charred will add a smokiness and keep in the moisture. Soaking the husks fully intact for 5 minutes will prevent the husks from burning. Corn on the cob takes about ten minutes on medium-high heat. Be sure to turn often and watch for flare-ups. (Tip: Leaving on the long stalk also works as its own utensil to turn and lift the corn off the grill.) Serve with Cilantro Lime Butter for an added kick!
Cilantro Lime Compound Butter
2 Tbsp. unsalted butter, softened
1 tsp. cilantro, finely chopped
1/2 tsp. fresh lime juice
Zest of half a lime
Pinch of salt
Mix all ingredients together. Rub on fresh and hot grilled, steamed, or boiled corn on the cob. The compound butter can be made in advance and kept in the refrigerator. For healthy eating purposes, you only need to rub a small amount on each ear, or you may wish to cook a bunch of ears of corn and slice the kernels off and place in a bowl with the compound butter.
Have a happy, tasty, safe holiday!
