Grilled Corn with Seasoned Butters
- 6 ears of corn
- 1/3 cup unsalted butter, at room temperature
For the pecan butter:
- 1/3 cup ground pecans
For the lime butter:
- 1 Tbs. grated lime zest
- 1 Tbs. fresh lime juice
For the chili butter:
- 2 Tbs. chili powder
- 1 tsp. cumin seeds
For the Italian herb butter:
- 2 tsp. minced fresh basil
- 2 tsp. minced fresh oregano
Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached. Remove and discard the silk, then replace the husks around the ear. In a rectangular baking dish, soak the ears in cold water to cover for at least 20 minutes and then drain.
To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft. Mix in the ingredients of your choice until they are evenly distributed. Refrigerate if not using immediately.
Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels. Replace the husks.
Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes. Transfer the corn to a platter or individual plates and serve hot. Serves 6.
Adapted from Williams-Sonoma Complete Grilling Cookbook, Edited by Chuck Williams (Time-Life Books, 2001).