Sweet Corn With Chili Lime Butter

Prep time

20 min

Cook time

20 min

Servings

4 pers

Difficulty

easy

Print recipe

Ingredients

4 corn on the cob still in the husk
4 Tbsp salt
2 oz. Epicurean Chili Lime Butter
Optional - cojita cheese, lime quarters, and fresh, chopped cilantro

This Recipe calls for

Chili Lime Butter

3.5 oz tub

$4.99

About

Grilled corn on the cob is pretty basic. All you need is fresh corn and a hot grill. It’s one of those foods that doesn’t really need a recipe but poke around online, and you’ll see that there are a lot of variations — shucked, unshucked, wrapped in foil, buttered during cooking, buttered after cooking, and so on. Everyone has their favorite way of doing it.

There should be no surprise that we love our grilled corn on the cob with a big smear of Epicurean Butter.

Instructions

Heat the grill to medium. Pull the outer husks down and remove the silk from each ear of corn. Fold the husks back into place and let the ears of corn sit in a large bowl of cold water and one tablespoon of salt for 10 to 15 minutes.
Remove corn from water and place on the grill. Cook for 15 to 20 minutes, turning occasionally, until tender.
Fold down or remove the husks and spread on some Chili Lime Butter. It’s perfect simply buttered, but you can also try it sprinkled with cojita cheese, lime juice, and cilantro. Enjoy!