Cilantro-Lime Grilled Corn on the Cob

David Olson
"A Bachelor And His Grill"
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Cilantro-Lime Grilled Corn on the Cob
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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.

Happy shucking!

Cilantro-Lime Corn on the Cob

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 12 ears of corn

Serving Size: --

Calories per serving: --

Fat per serving: --

Ingredients

  • 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

Instructions

  1. Preheat your grill to medium-high.
  2. Soak the corn in pot of warm salted water for 20 minutes.
  3. Meanwhile, pulse together the butter, cilantro, lime juice, garlic and cayenne pepper in a food processor. Season with salt and pepper to taste.
  4. Remove all but a single layer of the husk from the corn. Pull back the remaining husk and remove the silk.
  5. Brush corn liberally with cilantro-lime butter, then pull the husk back over the corn.
  6. Grill corn for 12-15 minutes, turning intermittently, until all the sides are nicely charred.
  7. Remove the corn from the grill, then brush with additional cilantro-lime butter.
  8. Garnish with Parmesan cheese and lime zest. Add salt and pepper to taste.
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