Anyone can take a boiled ear of corn, plug in those plastic skewers at either end, roll it around on butter and call it done. But we at Char-Broil® feel like this is a “corn injustice” – it’s simply unfair treatment, for a vegetable with such potential.
When corn season rolls around in your part of the country this year, you’ll be ready to try something new, different – and oh-so-good! Char-Broil® All-Star David Olson embraces the sweet summer corn harvest in this recipe for cilantro-lime butter corn on the cob. It’s smoky, sweet, salty and spicy – the perfect way to kick up your backyard barbecue.
- 12 ears of corn
- 1 stick unsalted butter, at room temperature
- 1 cup cilantro leaves, chopped
- 1 lime, juiced and zested
- 1-2 cloves garlic, minced
- 1 teaspoon cayenne pepper
- Salt and freshly ground pepper to taste
- ½ cup Parmesan cheese, finely shaved
- Preheat your grill to medium-high.
- Soak the corn in pot of warm salted water for 20 minutes.
- Meanwhile, pulse together the butter, cilantro, lime juice, garlic and cayenne pepper in a food processor. Season with salt and pepper to taste.
- Remove all but a single layer of the husk from the corn. Pull back the remaining husk and remove the silk.
- Brush corn liberally with cilantro-lime butter, then pull the husk back over the corn.
- Grill corn for 12-15 minutes, turning intermittently, until all the sides are nicely charred.
- Remove the corn from the grill, then brush with additional cilantro-lime butter.
- Garnish with Parmesan cheese and lime zest. Add salt and pepper to taste.