How to: Seasonal Cooking – Grilled Corn with Chili Lime Butter

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Not to brag or anything, but in 1992 I was 2nd runner up in my hometown’s annual corn eating contest.  I took home the honour by eating nearly 2 cobs of corn, hands free, in under 2 minutes.

I was a kind of a big deal after that.

(among my mom and two best friends only)

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Corn on the cob is my favourite seasonal food.  Honestly, it kinda sucks out of season. No matter how freshly canned or frozen you can buy it, it never holds up to the real deal straight from the cob.

And licking those salty buttery fingers afterward? Jeebus.

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Grilling corn is a great way to add some mega smokey flavour.  Grilling them in at least a partial husk will prevent charring too many of the kernels.  Soaking the corn in their husks for 15 minutes before grilling will help prevent the husks from catching fire or blackening too quickly.

I wanted to stick my face right in the barbecue to show those cobs who’s boss.

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Adding a flavoured butter to freshly grilled corn is kind of gourmet-ing it up a notch.  This chill lime butter is insanely simple considering what a flavour bomb it is.  Brush in on fresh grilled cobs or add it to a bowl of kernels cut from the cob.

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Remember this handy trick to get the corn off the cob? Less mess? Yes, please.

I served this corn as a side/ topper for our Butternut Squash Enchiladas.

FYI – killer combo.

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Now, get out there and get some corn.

And if any of y’all wanna challenge me to a corn eating contest…you, are ON.

Erin

Grilled Corn with Chili Lime Butter

Ingredients

Corn

  • 6 ears of corn unhusked or partially unhusked

Chili Lime Butter

  • 1 stick unsalted butter
  • 2 teaspoons chili powder
  • the zest of 1 lime
  • the juice of ½ lime
  • 1/4 teaspoon salt (or more to taste)
  • 1/8 teaspoon fresh ground pepper

Directions

1. Preheat grill to medium high heat - about 350 F. Meanwhile, cover corn with water and allow to soak for at least 15 minutes.
2. Remove corn from water and place on grill. Cook for 12 - 15 minutes turning every 3 - 4 minutes for even charring.
3. Remove from grill and allow to cool until corn is able to be handled. Peel back husks, brush with butter and serve or cut kernels from cob and add 2 Tbsp (more to taste) of chill lime butter to bowl of kernels. Reserve remaining butter for your next batch.
Chili Lime Butter
4. Combine room temperature butter with all other ingredients in a small bowl.

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