I’ve tried to grill corn many different ways; in the husk, out of the husk, husks dry, husks soaked, corn soaked, different soaking methods – sweet or salty and in the end, the results weren’t all that different than normal boiling.
Often, the results were bad – either dried out, not cooked or charred too much.
Being a big grilling fan, I wasn’t satisfied. I tried a combination method of parboiling the corn and then grilling it with a chili-lime wash and the result was delicious.
In the summer when white corn is at it’s peak you can’t beat the taste of the fresh sweet corn and this bite of the chili lime butter.
We make lots of different flavored butters and they are so easy to do such as adding to the butter:
- chopped chipotle peppers
- dill
- garlic
- Parmesan {or other cheeses}
CHANGE IT UP: Use Chipotle peppers en adobo instead of Serranos for a completely different taste but just as good!
Grilled Corn With Chili Lime Butter
Ingredients
Instructions
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