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Grilled Corn with Spicy Lime Butter

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A bright and tangy summer dish featuring grilled corn slathered in spicy lime butter, perfect as a side or star of the meal.

Ingredients

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  • 6 ears fresh corn, husked
  • 1–2 tablespoons neutral oil (canola, avocado, or olive oil)
  • Kosher salt and black pepper
  • 4 tablespoons unsalted butter, softened
  • 1 lime (zest and 2 tablespoons juice)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne (more or less to taste)
  • 1 teaspoon honey or agave (optional)
  • 1 small garlic clove, minced (optional)
  • Pinch of salt
  • 1 tablespoon chopped cilantro (optional)
  • Extra cilantro, lime wedges, crumbled cotija or feta (for serving, optional)

Instructions

  1. Make the butter. In a bowl, mix softened butter, lime zest and juice, chili powder, smoked paprika, cayenne, honey (if using), garlic, salt, and cilantro. Set aside.
  2. Prep the corn. Husk the corn and remove silk. Pat dry. Brush lightly with oil and season with salt and pepper.
  3. Heat the grill. Preheat a gas or charcoal grill to medium-high (about 400–450°F). For indoors, heat a grill pan over medium-high.
  4. Grill the corn. Place corn on the grill. Cook, turning every 2–3 minutes, until charred in spots and tender.
  5. Make it saucy. As soon as the corn comes off the grill, spread the spicy lime butter over each ear so it melts into the kernels.
  6. Time and temperature. Total grill time is about 10–12 minutes at 400–450°F. For a grill pan or broiler, cook 12–15 minutes, turning often until lightly charred.
  7. Finish and serve. Sprinkle more cilantro and cotija if you like. Serve hot with extra lime wedges.

Notes

For juicier corn, soak husked ears in cold water 10 minutes before grilling. Leftover butter can be stored in the fridge for up to 1 week.

Nutrition

Find it online: https://diymealprep.com/grilled-corn-spicy-lime-butter/