Corn on the cob is well-loved in this house. Occasionally we have to cut it off the cob for someone with a loose tooth, but it is always a hit. Now that summer corn is coming to the markets, we are in heaven. This recipe takes it up a notch. The zest from the cilantro and lime give the corn a decidedly summer flavor.
We tried different variations on the process, such as grilling the corn out of the husks, and grilling the corn first and then adding the butter. Both were decent variations, but my favorite approach was to put the butter inside the husks and grill the corn with the husks on. Enough of the corn gets to the grill to give it that delicious charred flavor, but the corn also steams inside the husk so it doesn't dry out like it can when it is grilled without the husk.
I have to admit that Chloe wouldn't even try this green-flecked corn. Fortunately, it is easy to leave the butter off an ear or two for her. For the rest of us, this was a real treat. Ah, summer!
Grilled Corn with Cilantro-Lime Butter
Makes 6 ears of corn
20 minutes preparation time
10 minutes cooking time
6 ears of corn
2 tablespoons butter
1 tablespoon chopped cilantro
1 1/2 tablespoons fresh-squeezed lime juice
2 or 3 pinches of salt
Peel off a few of the dark green outer husks of each ear of corn and discard them. Leaving the remaining husks attached to the cob, peel them back and remove the silk. Pull the husks back up to cover the ear of corn. Soak the corn in a sink or pot full of water for about 10 minutes. Turn the grill to high and let it heat for about 10 minutes.
Meanwhile, soften the butter to a spreadable consistency in the microwave. Add the chopped cilantro, lime juice, and salt and mix well.
Remove the corn from the water. Peel the husks back and slather the kernels with the butter mixture. Using a strip of husk, tie the husks of each ear together at the tip.
Turn the grill to medium and grill until the corn is slightly charred, turning several times, about 10-15 minutes.