I’m going to let you in on a secret. Corn.
Grilled corn is such a simple, versatile side dish that it gets it’s own post. Jealous? Whenever I’m short on time and need a “veg”, grilled corn is a solid go-to. It’s cheap, easy and you can dress it up any way you like. Yes, I realize the parallels to a dad joke there.
Like any food that grows, corn is best when it is in season (May through September), and is sweetest right after being picked (the sugars begin to turn to starch once it’s picked). Luckily, corn is loaded with so much natural sugar that grilling a mediocre cob will bring out some ace flavors. And, if that doesn’t work, I’m sure you’ll put way too much butter on it anyway.
This chili lime butter is good to have a bit of in the fridge. It works with this corn, other grilled veg, or even on a steak.
Gilled Corn with Chili Lime Butter:
2 Corn cobs
2 tbsp butter, room temperature
Zest and juice of 1/2 lime
1/2 chili (serrano or jalapeno), finely diced
For the chili lime butter, whip the butter with 1/2 of a finely diced chili, lime zest and lime juice. Set aside.
To prepare the corn, I always peel the outer most husks off (the darker green ones), then peel back (but don’t remove) the inner husk and remove the silk fibers. Sexy. Replace the attached husk and soak the corn cobs in cold water for about 30 minutes before you grill. This will prevent the husks from burning to a crisp.
Preheat the grill to high and grill the corn, husk on, for about 10 minutes or so, turning the corn every couple of minutes. You’re looking for a few blackened kernels, but don’t overcook it or it’ll be mushy.
To serve, gently massage each kernel with some butter, working out all the kinks. Or, just brush it on. Top the corn with a Quenelle of butter (university talk for a blob). I usually peel back the husk and leave it on for dramatic effect. Eating the husk does this as well.
Enjoy!
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I do love it with some parmesan cheese too. Reminds me of summer in New York