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

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Ingredients

• 4 Ears of Corn
• 2 Limes
• 2 Serrano Chilis Minced
• 4 Tb Butter
• Salt to taste

Instructions

1. Preheat the grill to medium high
2. Combine the juice of the 2 limes and the minced chilis (I used a garlic press to make the mince really fine).
3. Mix half of the chili-lime liquid with the butter and set aside in the refrigerator to chill.
4. Parboil the corn – put the shucked ears in cold water and bring to a boil.
5. Leave the corn in for 6 minutes after the water starts to boil.
6. After 6 minutes, remove the corn and brush with the remaining chili-lime wash.
7. Put the corn on the grill for 8-10 minutes, rotating it two or three times until done.
8. Melt the chili-lime butter over the corn, and enjoy!