Grilled Corn with Chili-Lime Butter

We have made a ton of progress unpacking and settling in, but the living room definitely still needs a little work.

We’ll get there…

Yesterday we used our barbecue for the first time in almost a year. The 4th of July seemed like the most appropriate time to bring it out of hibernation.

Mike grilled a pork tenderloin with some rub that I got at Foodbuzz Fest back in November.

I had Smart Dogs.

We decided to try grilling corn for the first time. Some recipes recommended soaking the corn so the husks wouldn’t burn, but others said you actually want the husks to burn a little bit because it adds a smoky flavor to the kernels. We ended up throwing the whole ears on the grill, unsoaked.

I also made some coleslaw, because it just seemed necessary for the 4th of July, plus it goes really well with meatless hot dogs!

I made a simple chili-lime compound butter to put on the corn. Ever since that brunch workshop I’ve been kind of obsessed with the idea of compound butters. The beautiful thing about this one is that it has so much flavor you only need to use a little bit.

After dinner we walked a couple blocks to check out the view. I LOVE that this is so close to our house! I really adore living right by the ocean.

Hope you had an awesome holiday weekend!

Recipe

4 ears corn
2 tbsp butter, softened
zest of half a lime
1/4 tsp chili powder
salt (optional)

To make the compound butter, beat the zest, chili powder, and butter together until smooth. Set aside.

Prepare a grill. Don’t remove any of the husk or silks from the corn – you can do that after the ears are cooked. Grill for 15-20 minutes, or until the kernels are tender when pierced with a fork.

Remove the husks, spread the ears with butter, and sprinkle with a little salt if desired.

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