As summer rolls on, it’s always a good call to make things that require minimal thought and very few steps. Throwing things on a hot grill and mixing up four or so ingredients to make a compound (fancy) butter always puts me in a good mood so for this week we are doing grilled corn with a Mexican-influenced lime/chili butter. Bare in mind you can freak this butter using any combination (minced shallots and mustard, fish sauce and brown sugar) so get creative and let us know what you come up with.

Grilled Corn with Chili Lime Compound Butter

– 4 ears of corn, husked

Compound Butter:

– 2 tablespoons butter, softened a bit

– 1 teaspoon lime juice

– A little bit of grated lime zest

– Pinch or three of cayenne pepper or chili powder

Recipe:

1. Set your heat to uber high and place grill pan over flame for at least 6 minutes. *Note this is the home version, using a stove and grill pan. Modify accordingly if you are doing this outside, duh.

2. Meanwhile, wrap your husked and washed corns in lots of tin foil.

3. In medium sized bowl combine softened butter, lime juice, lime zest and any spices you plan to use for the butter. Stir well.

4. Grill corn, turning often for about 10 minutes or so.

5. Using EXTREME caution, remove wrapped corn husks from grill using tongs and open, being careful of steam/extreme heat.

6. Schmear some of that butter on your corn and ENJOY!

Fork The World,

Elliot