Summer / No. 06 / Making a compound butter
Grilled Corn with Chili-Lime Butter
Sweet summer corn grilled until charred in spots, brushed with a chili-lime compound butter and finished with cilantro and crumbled cotija.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 6 servings
Photo via Wikimedia Commons (CC0).
There are few things better than fresh sweet corn in August, and few easier ways to cook it than straight on a hot grill. A little char brings out its sweetness, and a flavored butter melting into all the crevices turns it into something you will want every week of the season.
Compound butter is one of the most useful tricks in a home cook's notebook: soft butter mixed with seasonings, rolled into a log and chilled. This version uses lime zest, chili powder, smoked paprika and garlic. Keep a log in the freezer and you can finish steaks, fish, vegetables or warm bread in seconds.
Method
- 1
Make the butter: in a small bowl, mash the softened butter with the lime zest and juice, chili powder, paprika, garlic, salt and chopped cilantro until evenly combined. Taste and add more salt or lime if you like.
- 2
Spoon the butter onto a piece of plastic wrap, roll it into a log and twist the ends. Chill for at least 30 minutes, or leave it soft if serving right away.
- 3
Heat a grill to medium-high, about 450°F, and brush the grates clean. Rub the corn lightly with the oil.
- 4
Grill the corn with the lid closed for 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels are tender and charred in spots on all sides.
- 5
Transfer the corn to a platter and immediately rub each ear with a generous coin of the butter so it melts into the kernels.
- 6
Sprinkle with cotija and cilantro and serve with lime wedges.
Cook's notes
- No grill? Char the corn directly over a gas burner using tongs, or under a broiler, turning often.
- Choose ears with bright green husks and moist silk; the fresher the corn, the sweeter it is.
- The butter keeps for 1 week refrigerated or 3 months frozen.
Keeping
Leftover grilled corn keeps 3 days in the fridge. Cut the kernels off the cob for salads, tacos or the Chilled Gazpacho garnish.
Cooking times and temperatures are guides; ovens, stoves and ingredients vary. This recipe is for home cooking and is not dietary or medical advice. Check labels for allergens.
