Citrus Ember Corn with Chili-Lime Herb Butter

Ingredients

• fresh corn on the cob, husked4 ears
• unsalted butter, softened4 tbsp
• lime zest1 tsp
• lime juice2 tbsp
• honey1 tsp
• smoked paprika1 tsp
• chili powder1/2 tsp
• garlic, finely grated1 small clove
• cilantro, finely chopped2 tbsp
• salt1/2 tsp

Method

1. 1Preheat a grill to medium-high and lightly oil the grates.
2. 2In a small bowl, mix the softened butter, lime zest, lime juice, honey, smoked paprika, chili powder, garlic, cilantro, and salt until smooth.
3. 3Grill the corn, turning every 2 to 3 minutes, until lightly charred in spots and tender, about 10 to 12 minutes.
4. 4While the corn is hot, brush each ear generously with the chili-lime herb butter.
5. 5For extra flavor, finish with a second light brush of butter just before serving.
6. 6Serve immediately with lime wedges on the side.

Tips

• If you want deeper grill flavor, soak the husked corn in cold water for 10 minutes before grilling.
• The butter can be made a few hours ahead and kept at room temperature if the kitchen is cool.

Nutrition