Serious Eats: Recipes

Grilling: Corn with Chili Lime Butter

[Photographs: Joshua Bousel]

There are some things so common on my grill that I never think about them as "blog worthy." Take corn for example. Grilling it to perfection has become second nature, but I still like to toy around with new ways to gussy it up. My latest tasty incarnation: grilled ears slathering in a chili-lime butter.

For a long time I've been grilling corn in their husks, and while that certainly is the most attractive way to prepare them, I always found the process—of removing the silk, tying the husk, then soaking the ears—rather arduous. Instead, try removing the silk and husk completely, rubbing on some butter, salt, and pepper, and foiling it up—then it's off to the grill. Foil seems to provide the right balance between protecting the corn while transferring enough heat to lightly char the kernels (a must for my grilled corns).

Right off the grill, corn prepared this way is mightily tasty, but slather on a butter mixture with chili powder, cayenne, lime zest and juice like I did on these ears, and it's taken to a whole new level. The sweetness of the corn puts the spicy butter in check, and together they create a flavor that's incredibly well-balanced. This hasn't been the first, and won't be the last time that excellent ears come off my grill.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here on Serious Eats each Friday with a recipe for weekend grilling.

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