When sweet corn’s in season, it just begs to be grilled. Cooking over a flame caramelizes the kernels, brings out their sweetness and gives them a hint of smokiness. Not sure how to do it right? This recipe for grilled sweet corn with chili-lime honey butter, inspired by Iowa Girl Eats, is a great place to start.
This juicy and lightly-charred sweet corn — brushed with a spicy compound butter — will change your idea of corn forever.
Sweet, sweet corn
When those crateloads of corn arrive at your grocery store, farmers market and Community Supported Agriculture (CSA) program’s pickup point, take advantage! There is a light year’s difference between corn that’s fresh from the field and ears that are pale and flavorless from spending too much time being shipped around the country.
Corn is at its pinnacle of sweetness right when it’s picked, so after you score your freshly-picked ears of sweet corn, you’ll want to get them on your dinner plates as soon as possible.
What’s compound butter, anyway?
Only the most amazing way to prove that everything really does taste better with butter, that’s what! A compound butter is simply a mixture of butter and other flavorful ingredients. When it’s smeared or melted on food, it makes your tastebuds take intense gastronomic notice. Compound butters can be savory, sweet or a combination, depending on their role in a dish.
Though compound butter sounds like a chef-caliber, expensive restaurant touch, it couldn’t be easier to make. For our chili-lime honey butter, you simply use a fork to mash softened butter, lime juice, honey, chili powder, and a dash of cayenne together until blended. Yes, that’s it. Your compound butter is ready to razzle-dazzle your corn.
Best yet, grilling sweet corn is the best way to bring out even more of its natural sugars. Place naked cobs of corn on a hot, well-oiled grill and cook, turning occasionally, until the kernels are caramelized and lightly charred. It’s delish as is, but now it’s time to take it to the next level.
Use a fork or a pastry brush to rub hot ears of grilled sweet corn with the compound butter. Serve it up with extra salt and lime wedges so guests can add as desired. They’ll be as delighted with the mix of tart, sweet and spicy as you are, so be ready to share the recipe.